Chicken Zucchini Alfredo with Fettuccine Shirataki

chickenfettucini

Ingredients

  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchini, thinly sliced into half-moons
  • 4 4-ounce thin skinless, boneless chicken breasts
  • Freshly ground pepper
  • 1 package Fettuccine Shirataki
  • 1 tablespoon all-purpose flour
  • 1 cup cold low-fat milk (1%)
  • 1/2 cup evaporated nonfat milk
  • 3/4 cup freshly grated parmesean cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat 1 tablespoon olive oil 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.
  3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
  4. Meanwhile, whisk the flour and low-fat milk in a bowl.
  5. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
  6. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
  7. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
  8. Cut the chicken into strips. Toss with the Fettuccine Shirataki, sauce, zucchini and parsley, adding water to loosen.
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