CHICKEN ZUCCHINI ALFREDO

From Ellie Krieger

kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 skinless, boneless chicken breasts
freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil.  Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.  Add 1 clove garlic and cook 30 seconds.  Add the zucchini, cover and cook until tender, stirring, about 6 minutes.  Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat.  Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side.  Transfer to a plate.

Cook the pasta in the boiling water.  Drain, reserving 1/2 cup cooking water; return pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl.  Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and 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.

Cut the chicken into strips.  Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.  YIELD:  4 servings