To sneak it back into our repertoire, I had to make an outstanding version of it, and without warning.
I gave full credit to the March (2010) edition of Food Network Magazine. (And a special thanks to the local auto shop for making me wait a full hour for an emissions test and, thus, encouraging me to read all the fine print to pass the time.)
Ladies and gentleman, a tasty dish and a simple way to try making alfredo sauce from scratch!
- Salt and freshly ground pepper
- 3 tbsp EVOO
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-oz. thin skinless, boneless chicken breasts
- 12 oz. fettuccine (preferably whole wheat)
- 1 tbsp all-purpose flour
- 1 C cold low-fat milk (1%)
- 1/2 C evaporated nonfat milk
- 3/4 C freshly grated parmesan cheese
- 1/4 C chopped fresh parsley (optional)
- Bring a large pot of salted water to a boil. Heat 1 tbsp EVOO in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
- Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 tsp each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
- Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 C cooking water; return the pasta to the pot.
- Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tbsp oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 tsp salt and the cheese; stir to melt, 1 minute.
- Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.