Chicken-Zucchini Alfredo
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (minced)1 tbsp
All-Purpose Flour1 cup
Low-Fat Milk (cold 1%)1 cup
Milk (evaporated nonfat)1 cup
Parsley (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat
3
Add 1 clove garlic and cook 30 seconds
4
Add the zucchini, cover and cook until tender, stirring, about 6 minutes
5
Transfer to a bowl
6
Heat another tablespoon oil in the skillet over medium-high heat
7
Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side
8
Transfer to a plate
9
Cook the pasta in the boiling water as the label directs
10
Drain, reserving 1/2 cup cooking water; return the pasta to the pot
11
Meanwhile, whisk the flour and low-fat milk in a bowl
12
Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds
13
Add the flour-milk mixture and bring to a boil, stirring
14
Reduce the heat to low and cook, stirring, 2 minutes
15
Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute
16
Cut the chicken into strips
17
Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen
18
Photograph by Stephanie Foley