Categories: Pasta

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 zucchini, thinly sliced into half-moons
• 2 4-ounce thin skinless, boneless chicken breasts
• Freshly ground pepper
• 6 ounces wheat fettuccine
• 1/2 tablespoon all-purpose flour
• 1/2 cup cold low-fat milk (1%)
• 1/4 cup evaporated nonfat milk
• 1/2 cup freshly grated parmesan cheese
• 1/8 cup chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.

2. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

4. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

5. Meanwhile, whisk the flour and low-fat milk in a bowl.

6. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.

7. Add the flour-milk mixture and bring to a boil, stirring.

8. Reduce the heat to low and cook, stirring, 2 minutes.

9. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

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

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