Chicken and Zucchini Alfredo

What you need:

• 1 lb. boneless, skinless chicken breasts
• 12 oz. fettuccine
• 2 cloves minced garlic
• 2 zucchini, thinly sliced into half moons
• 1 Tbsp. all-purpose flour
• 1 cup cold milk
• 1/2 cup evaporated milk
• 1 cup Parmesan cheese
• 3 Tbsp. olive oil, divided
• Salt and pepper to taste

Directions:

1. Season chicken with salt and pepper.
2. Cook pasta in salted boiling water according to package directions. Reserve 1 cup pasta water when draining.
3. In a skillet, heat 1 Tbsp. olive oil over medium heat. Add 1 clove minced garlic and cook for about 30 seconds. Add zucchini and cook until tender, stirring often. Remove to a bowl.
4. In the same skillet, heat 1 Tbsp. olive oil over medium-high heat. Cook chicken until done. Remove to a plate.
5. While the chicken cooks, whisk together flour and milk in a bowl.
6. After chicken is done, add remaining 1 clove garlic and 1 Tbsp. oil in the skillet. Cook on medium-high heat for 30 seconds.
7. Add flour mixture and bring to a boil, stirring constantly. Reduce heat to low and stir for 2 minutes.
8. Add evaporated milk, 1/2 tsp. salt, and parmesan cheese. Stir until cheese melts.
9. Cut chicken into strips. Add to pasta along with zucchini and sauce. Add reserved pasta water to loosen, if needed.

Recipe from PhotoLifeSite