Directions:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Reserve about 1/2 cup cooking water and drain pasta.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 1 clove garlic in hot oil until fragrant, about 30 seconds. Add zucchini and red pepper flakes. Continue to cook and stir until zucchini are tender, about 5 minutes. Transfer vegetables to a large bowl and cover with aluminum foil.
- Season chicken breast halves with kosher salt and black pepper.
- Heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. Pan-fry chicken in hot oil until juices run clear and center is no longer pink, about 5 minutes per side. Transfer chicken to a plate and cut into strips. Cover with aluminum foil.
- Whisk milk and flour together in a bowl.
- Heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil until fragrant, about 30 seconds. Stir in flour mixture and bring to a boil while stirring constantly. Reduce heat to low and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and 1/2 teaspoon salt into the flour mixture, stirring until cheese is melted and sauce is heated through, about 5 minutes. Season with salt and black pepper.
- Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.36 Kcal (1530 kJ) | ||
| Calories from fat | 114.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 20% | |
|---|---|---|---|
| Cholesterol | 22.97mg | 8% | |
| Sodium | 481.12mg | 20% | |
| Potassium | 168.87mg | 4% | |
| Total Carbs | 39.94g | 13% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 20.58g | 41% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 2.6mg | 15% | |
| Calcium | 267.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 221.47 Kcal (927 kJ) | ||
| Calories from fat | 69.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 20% | |
|---|---|---|---|
| Cholesterol | 13.92mg | 8% | |
| Sodium | 291.64mg | 20% | |
| Potassium | 102.36mg | 4% | |
| Total Carbs | 24.21g | 13% | |
| Sugars | 2.77g | 18% | |
| Dietary Fiber | 3.88g | 26% | |
| Protein | 12.48g | 41% | |
| Vitamin C | 3mg | 8% | |
| Iron | 1.6mg | 15% | |
| Calcium | 162.4mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Beef and Noodles
Sirloin steak, cut into 1-inch cubes, Butter, Oil and 14 more.. -
Zucchini in Cuban-Style Cherry Tomato Sofrito with Almond-Cacao Picada
Extra-virgin olive oil, Garlic cloves, finely chopped and 13 more.. -
Calamari, Tomato and Caper Salad
Extra virgin olive oil, Garlic cloves, minced and 10 more.. -
Roasted Summer Squashes with Caper Gremolata
Chopped fresh flat-leaf parsley, Grated lemon rind and 9 more.. -
Broiled Chicken with Roasted Garlic Sauce
Head garlic, Olive oil, Skinless, boneless chicken breasts and 6 more.. -
Eggplant Parmesan (Tyler Florence)
Extra-virgin olive oil, Garlic cloves, minced and 18 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
