Chicken Alfredo with Zucchini

Chicken Alfredo with Zucchini

adapted from Comfort Food Fix by E. Krieger

Have you noticed that even the "lighter" versions of recipes still are a lot of points. If made as originally written this would have been a 15 point meal. I have brought it down to 9 and it is still as filling.

I had initially planned to cook the fettuccine and zucchini like I do in Noodles & Zoodles but my zucchini was crooked so instead of getting fettucine style zucchini noodles I ended up with semi-circles so we altered the the cooking method a bit. If you can get long fettucine zoodles, it will reduce a step in the cooking process.

Makes 4 servings                                                    9 WW Blue points / serving

1 medium zucchini (about 10-12 oz.), spiralized or thinly sliced

Cooking spray

2 garlic cloves, minced, separated

1 lb. chicken breasts, cut into 2" x 1/2" pieces

1 tsp. Montreal Steak seasoning

6 oz. fettuccine pasta

1 Tbsp. Wondra flour or all-purpose flour

1 cup fat-free milk

1/2 cup fat free evaporated milk

3/4 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

1. In a pan coated with cooking spray, cook half of the garlic for about 30 seconds.
2. Add the zucchini and cook until just tender, about 3 minutes; transfer to a bowl.
3. Add more cooking spray to the pan.
4. Season the chicken with the steak seasoning, and sauté until cooked through, about 5 minutes; transfer to a bowl and keep warm.
5. Cook the pasta al dente according to package directions.
6. Reserve 1/2 cup of the pasta water.
7. Drain the pasta and return it to the pot.
8. Meanwhile, make the sauce by combine the flour and milk, whisking until the flour is dissolved.
9. Add the remaining garlic and cook 30 seconds.
10. Add the flour-milk mixture and cook, whisking constantly, until the mixture begins to boil.
11. Reduce the heat to low and cook for 2 more minutes, whisking constantly.
12. Add the evaporated milk and Parmesan cheese and cook, stirring until the cheese is melted, about 1 minute.
13. If the sauce is too think, thin it with a little of the pasta water at a time until it reaches your desired consistency.
14. Add 1 cup of the sauce, zucchini and 3 Tbsp. of parsley to the fettuccine.
15. Divide among 4 plates, top with chicken, additional sauce and sprinkle with parsley before serving.

Enjoy!