Chicken-Zucchini Alfredo

Name: Chicken-Zucchini Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams fettuccine (preferably whole wheat); 1 Tbsp all-purpose flour; 59 milliliters chopped fresh parsley; 2 cloves garlic, minced; 4 servings Kosher salt; 237 milliliters cold low-fat milk (1%); 118 milliliters evaporated nonfat milk; 3 Tbsps extra-virgin olive oil; 177 milliliters freshly grated parmesan cheese; 4 servings Freshly ground pepper; 454 grams thin skinless, boneless chicken breasts; 2 zucchini, thinly sliced into half-moons

Chicken-Zucchini Alfredo might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 47g of protein, 24g of fat, and a total of 689 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 30 minutes. A mixture of fettuccine, flour, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.

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Olive Oil

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Frying Pan

Add 1 clove garlic and cook 30 seconds.

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Garlic

Clove

Add the zucchini, cover and cook until tender, stirring, about 6 minutes.

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Zucchini

Transfer to a bowl.

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Bowl

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.

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Salt And Pepper