Zucchini and Chicken Alfredo

Serves 4

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 zucchini, thinly sliced into half-moons

4 4-ounce thin skinless, boneless chicken breasts

Freshly ground pepper

12 ounces fettuccine (whole wheat)

1 tablespoon whole wheat flour

1 cup cold low-fat milk (1%)

1/2 cup evaporated nonfat milk

3/4 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

Directions

Bring a large pot of water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlicand 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water..