Recipe of Chicken Alfredo Recipe With Cream Cheese And Heavy Cream

Chicken Zucchini Alfredo

For a skinnier version, you could use milk i followed the recipe almost exact except i substituted shredded parmesan cheese and for the pasta i.

Recipe Summary Chicken Zucchini Alfredo

This is a delicious and healthy twist to your usual chicken Alfredo.

Ingredients | Chicken Alfredo Recipe With Cream Cheese And Heavy Cream

12 ounces whole wheat fettuccine

3 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced and divided

2 zucchinis, halved lengthwise and cut into thin half moons

1 pinch red pepper flakes (Optional)

4 (4 ounce) skinless, boneless chicken breast halves

kosher salt and ground black pepper to taste

1 cup cold milk

1 tablespoon all-purpose flour

¾ cup grated Parmesan cheese

½ cup fat-free evaporated milk

½ teaspoon kosher salt

¼ cup chopped fresh flat leaf parsley

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Reserve about 1/2 cup cooking water and drain pasta.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 1 clove garlic in hot oil until fragrant, about 30 seconds. Add zucchini and red pepper flakes. Continue to cook and stir until zucchini are tender, about 5 minutes. Transfer vegetables to a large bowl and cover with aluminum foil.

Season chicken breast halves with kosher salt and black pepper.

Heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. Pan-fry chicken in hot oil until juices run clear and center is no longer pink, about 5 minutes per side. Transfer chicken to a plate and cut into strips. Cover with aluminum foil.

Whisk milk and flour together in a bowl.

Heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil until fragrant, about 30 seconds. Stir in flour mixture and bring to a boil while stirring constantly. Reduce heat to low and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and 1/2 teaspoon salt into the flour mixture, stirring until cheese is melted and sauce is heated through, about 5 minutes. Season with salt and black pepper.

Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.

Info | Chicken Alfredo Recipe With Cream Cheese And Heavy Cream

prep: 20 mins cook: 35 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Chicken Zucchini Alfredo

Main Dish Recipes, Pasta, Chicken,