Tuesday, August 29, 2017

Chicken and Zucchini Alfredo


The perfect summertime alfredo dish that is quick and easy to make!

Chicken and Zucchini Alfredo // The perfect summertime alfredo dish that is quick and easy to make! #recipe #chicken #alfredo #zucchini

Once summer hits, I want to eat all the zucchini I can because I know once August is over, the pickings are slim and I'm not going to find zucchini as much. This summer, zucchini just seems to have disappeared off the face of the earth at my local grocery store and it really bums me out. I keep trying to plan stuffed zucchini and then get to the grocery store and have to sub a different recipe for the week in for stuffed zucchini.

I really like this particular recipe because I don't think I have had zucchini in alfredo. It was a pretty simple recipe and it didn't take long to make. I like how the sauce is cooked in the same skillet as the zucchini and chicken and gets all that goodness that is leftover into the sauce.

Chicken and Zucchini Alfredo // The perfect summertime alfredo dish that is quick and easy to make! #recipe #chicken #alfredo #zucchini

What you need:
  • 1 lb. boneless, skinless chicken breasts
  • 12 oz. fettuccine
  • 2 cloves minced garlic
  • 2 zucchini, thinly sliced into half moons
  • 1 Tbsp. all-purpose flour
  • 1 cup cold milk
  • 1/2 cup evaporated milk
  • 1 cup Parmesan cheese
  • 3 Tbsp. olive oil, divided
  • Salt and pepper to taste
  1. Season chicken with salt and pepper.
  2. Cook pasta in salted boiling water according to package directions. Reserve 1 cup pasta water when draining.
  3. In a skillet, heat 1 Tbsp. olive oil over medium heat. Add 1 clove minced garlic and cook for about 30 seconds. Add zucchini and cook until tender, stirring often. Remove to a bowl.
  4. In the same skillet, heat 1 Tbsp. olive oil over medium-high heat. Cook chicken until done. Remove to a plate. 
  5. While the chicken cooks, whisk together flour and milk in a bowl.
  6. After chicken is done, add remaining 1 clove garlic and 1 Tbsp. oil in the skillet. Cook on medium-high heat for 30 seconds.
  7. Add flour mixture and bring to a boil, stirring constantly. Reduce heat to low and stir for 2 minutes.
  8. Add evaporated milk, 1/2 tsp. salt, and parmesan cheese. Stir until cheese melts.
  9. Cut chicken into strips. Add to pasta along with zucchini and sauce. Add reserved pasta water to loosen, if needed.
    Recipe from PhotoLifeSite

    I also love this 20-Minute Cheesy Veggie Pasta Bake with zucchini in it. It's so cheesy and quick to make too. If you want a guilt-free pasta dish with zucchini, check out this Garlic Parmesan Zucchini Pasta recipe from Inspired Taste.


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