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Discussion Boards => Off-Topic => Topic started by: tigerlilly01 on July 08, 2011, 06:10:32 am
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I'm sorry about posting my recipe in the suggestions ..... I guess it is a dinner suggestion :dontknow: but here it is ....
Chicken Zucchini Alfredo
Ingredients
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 thin skinless, boneless chicken *bleep*
salt and pepper
12 ounces fettuccine
1 tablespoon all-purpose flour
1 cup cold low-fat milk
1/2 cup evaporated nonfat milk ( or no fat half & half)
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
Directions
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 as the label directs. Drain, reserving 1/2 cup cooking water; return the 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.
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