Chicken-Zucchini Alfredo

It took me forever to find a recipe this time. I had some good days and bad days this week, and I just couldn't find anything that looked good. This recipe was sitting open for a while before I decided to do it. I really want to make the recipes as different as possible (as much as I love dessert, I can't do dessert for every recipe).
This week I feel that I have learned a lot about myself. With my soldier at basic, I have had more time to myself then I have had in almost 3 years. It's funny how much you find out about yourself when everything all of a sudden changes. Cooking was something we always did together. It was hard to get back into it. Maybe that is another reason why I am doing this. Also, so I can have a whole new repertoire of meals when he gets home. :)

Even though this alfredo is a healthier cream sauce, non-fat milk...whole wheat pasta, the portion size is what you must think about if you want a low calorie meal. Save the rest for left overs. I did have another serving of this, but it was smaller than the first. The rest was put in tupperware, and some packed for my work lunch tomorrow. (I also planned ahead during the day knowing I was going to have a few extra calories).

Here are your ingredients. The recipe calls for fettuccine, but I couldn't find whole wheat fettuccine at the store I went to. So I went for my favorite shape of pasta, and it worked out fine! 

(I know that pasta tastes the same in any shape, but depending on the sauce the shapes change a lot.)

This link will tell you how to pair your shapes and sauces.

Pasta Shapes and Sauces 

I used the same skillet for the entire recipe. I think cooking with all the flavors really help, especially when it is all going to be mixed together in the end.

This was enjoyed with two delicious glasses of wine! It has a light and fresh taste to it, can't wait to have some for lunch at work.

Chicken-Zucchini Alfredo

Food Network Magazine--March 2010 Issue

Ingredients:

Salt

Black Pepper

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 zucchini, thinly sliced into half moons

4 4oz thin skinless boneless chicken breasts

12oz fettuccine (preferably whole wheat)

1 tablespoon all-purpose flour

1 cup cold low-fat milk

1/2 cup evaporated nonfat milk

3/4 cup freshly grated parmesan cheese (I didn't use freshly grated cheese, and I believe I should have, the cheese took a long time to melt correctly.)

1/4 cup chopped fresh parsley

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. Add 1 clove garlic (minced) and cook for 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to large bowl.
3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with salt and pepper (to taste preference) and cook through, 2-3 minutes per side. Transfer to plate or cutting board.
4. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return pasta to 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 can cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
7. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Serves: 4

Nutrition: Calories 680; Fat 18g (Saturated 5g); Cholesterol 85 mg; Sodium 820mg; Carbohydrate 79g; Fiber 3g; Protein 49g