Chicken Zucchini Alfredo

Caraleigh loves alfredo, and I don't...but this was light and was a little more healthy!

olive oil

4 cloves of garlic, minced

4 zucchini, thinly sliced in half-moons

4 boneless, skinless chicken breast cut into chunks, slated and peppered

salt and pepper

12 ounces of whole wheat fettuccine

1 tablespoon of flour

1 cup of cold skim milk

1/2 cup non-fat evaporated milk

1 cup grated parmesan

1/4 cup chopped fresh parsley

In a large pot of salted water...cook the fettucine...drain.

In a large skillet, over med-high heat, heat two tablespoons of olive oil. Add two cloves of garlic and cook for a minute...add the zucchini and cook until tender, stirring.

Remove the zucchini and add a few more tablespoons of olive oil to the pan. Add the chunks of chicken and one tablespoon of the garlic. Remove from the pan when cooked through.

Whisk together the flour and cold milk. In the same pan add a tablespoon of olive oil and the remaining garlic...cook for a minute. Add the milk and flour mixture...bring to a boil and stir until thickened. Add the evaporated milk and the parm...add the zucchini and the chicken. Toss to coat, add the fettuccine noodles. Season with more salt and pepper if needed.