Chicken-Zucchini Alfredo

Ingredients

• 12 ounces fettuccine barilla whole wheat (preferably )
• 1 tablespoon flour all-purpose
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 4 servings kosher salt 
• 1 cup milk 1% low-fat cold ()
• 0.5 cup skim milk 
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.8 cup parmesan cheese freshly grated
• 4 servings pepper freshly ground
• 16 ounce chicken breast boneless skinless thin
• 2  zucchini thinly sliced into half-moons

Equipment

• bowl
• frying pan
• whisk
• pot

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. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side.
7. Transfer to a plate. Cook the pasta in the boiling water as the label directs.
8. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl.
9. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
10. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
11. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
12. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
13. Photograph by Stephanie Foley