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Chicken Alfredo With Zucchini

by Sanjana Karanth  |  718 views  |  0 comments  |      Rate this now! 

Chicken is almost always a great addition to pasta, and what better meal to whip up than the classic chicken Alfredo? Throw some zucchini into this creamy dish and fall in love with this crowd favorite.Ingredients:

  • 12 oz. fettuccine pasta
  • 2 zucchinis, thinly sliced
  • 4 4 oz. boneless, skinless chicken breasts
  • 3 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1 Tbs. flour
  • 1 C. 2% milk
  • 1/2 C. evaporated milk
  • 1 C. parmesan cheese, grated
  • 1/4 C. parsley, chopped
  • Salt
  • Pepper


  1. Boil salted water in a large pot. In a skillet, heat 1 Tbs. olive oil over medium heat. Add 1 clove minced garlic and cook for 30 seconds. Throw in zucchini and cook an additional 5 minutes. Pour mixture into a bowl.
  2. Pour another tablespoon of olive oil into skillet. Season chicken with salt and pepper, and throw into skillet over high heat. Cook each side for approximately 3 minutes. Transfer cooked chicken to a plate.
  3. When water in pot is boiling, cook fettuccine pasta until al dente, then drain. Reserve about 1/2 C. of the cooking water, and keep drained cooked pasta in pot.
  4. In a bowl, whisk together the flour and 2% milk. In same skillet, throw in last garlic clove and tablespoon of olive oil and cook for 30 seconds. Add in milk mixture and stir at a boil. Continue stirring 2 minutes with heat on low, then add evaporated milk, 1 tsp. salt, and cheese. Stir until mixture is melted.
  5. Cut cooked chicken into strips and mix together with pasta, sauce, zucchini, and parsley. Add 1/2 C. reserved cooking water to loosen up mixture. Serve.

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