Zucchini Chicken Alfredo – What’s for Dinner Thursday

We are trying to incorporate more vegetables around here lately and what better way than to put them in a creamy pasta dish!  And when I mentioned we were eating this at the beginning of last week on Facebook, lot’s of people chimed in wanting the recipe.  Well here ya go!
What do you need?

• 12 ounces fettuccine {we used whole wheat}
• 4 boneless, skinless chicken breasts, cubed
• 2 cloves minced garlic, divided
• 3 zucchini, sliced in half lengthwise, then into small slices
• 3 tbsp Olive Oil
• 1 tbsp flour
• 1 cup milk
• 1/2 cup evaporated milk
• 3/4 to 1 cup grated parmesan cheese

What do you do?

1. Heat 1 tbsp oil and 1 clove garlic, add cubed chicken.  Cook until no longer pink.  Put aside.
2. Heat 1 tbsp oil and the remainder of the garlic and add the zucchini.  Cook until tender.  Put aside.
3. Cook the pasta according to the directions.
4. Heat skillet over med heat. Mix together the flour and milk, add to skillet, bring to a boil, stirring occasionally, cook for about 2 minutes.  Reduce heat, add the evaporated milk, dash of salt and cheese, stir until the cheese is melted.
5. Toss the pasta in the Alfredo sauce and add the chicken and zucchini.  Toss to coat and serve!

You can use your favorite jarred version of Alfredo sauce as well!