Yee Fong, Dental Hygienist at Aesthetic Dentistry by Design Share This Healthy Dinner Recipe
Chicken Zucchini Alfredo
3 tbsp extra virgin olive oil
2 cloves of minced garlic
2 zucchini thinly sliced
4 4ounce thin skinless/boneless chicken breasts
fresh ground pepper
12 ounces of whole wheat fettuccine
1 tbsp all purpose flour
1 cup of cold low fat milk
1/2 cup evaporated non fat milk
3/4 cup freshly grated parmesan cheese
1/4 cup of fresh chopped parsley
Heat 1 tbsp olive oil in a skillet over medium heat, add 1 clove of garlic for 30 sec, add zucchini, cover and cook until tender.
Transfer to a bowl.
Heat another tbsp of olive oil in the skillet over medium heat.
Season chicken with 1/4 tsp each salt & pepper and cook through 2-3min per side.
Transfer to plate.
Next, cook pasta in boiling water as directed in package and drain, reserving 1/2 cup cooking water. Return pasta back into pot.
Meanwhile whisk the flour, low fat milk in a bowl, place the remaining 1 clove garlic and 1 tbsp oil in the skillet and cook over medium heat, 30 seconds. Add the flour-milk texture mixture and bring to a boil, stirring. Reduce the heat to low and cook stirring 2 min. Add evaporated milk, 1/2 tsp salt and the cheese stirring to melt, 1 min.
Cut the chicken into strips, toss with the pasta, sauce, zucchini and parsley, adding the reserved water to loosen. Yum Yum!