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Chicken Alfredo with Zucchini Ribbons
Ingredients
- 2 medium zucchini (about 8 ounces each)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 4 pieces thinly sliced skinless boneless chicken breast cutlets (1 pound total)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces fettuccine pasta, preferably whole wheat
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat (1%) milk
- 1/2 cup evaporated skim milk (not condensed milk)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley leaves
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