Recipe by kblea001
"This is a delicious and healthy twist to your usual chicken Alfredo."
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whole wheat fettuccine
extra-virgin olive oil, divided
garlic, minced and divided
zucchinis, halved lengthwise and cut into thin half moons
red pepper flakes
4 (4 ounce)
skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
grated Parmesan cheese
fat-free evaporated milk
chopped fresh flat leaf parsley
This was a delicious dinner. I only had one zucchini so I added mushrooms as well, which added a nice and simple little variety of vegetables. Thanks for sharing :-)
Yum! I made the sauce exactly as written and topped with left over chicken from a previous meal. Served over fettuccine with a side salad. The kids loved it. thank you!
Really delicious just the way it is. A little better for you than versions that use heavy cream or half and half. For the pasta I used sweet potato gnocchi (store bought) and added them right to the sauce. See pic.
This was good. I had to use whole wheat penne pasta, as that's all I had, and it worked fine. The zucchini was a nice addition to chicken alfredo. I seasoned the chicken with some Italian seasoning, which I think helped with flavor. I didn't have fresh parsley so had to use dried. Overall nice meal, and I think it's going to make great leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Zucchini Alfredo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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