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1
Slice the ends off the zucchini and discard.
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2
Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices.
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3
Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
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4
Heat 1 tablespoon of the oil in large nonstick skillet over medium heat.
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5
Add half the garlic and cook for 30 seconds.
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6
Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes.
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7
Transfer to a bowl.
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8
Heat 1 tablespoon of the oil in the skillet over medium-high heat.
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9
Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side.
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10
Transfer the chicken to a plate and tent with foil to keep warm.
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11
Cook the pasta al dente according to the directions on the package.
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12
Reserve 1/2 cup of the pasta water.
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13
Drain the pasta and return it to the pasta pot.
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14
Meanwhile, make the sauce.
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15
Combine the flour and low-fat milk, stirring until the flour is dissolved.
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16
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.
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17
Add the remaining garlic and cook for 30 seconds.
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18
Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil.
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19
Reduce the heat to low and cook, stirring, for 2 minutes more.
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20
Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
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21
Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine.
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22
Add a little of the reserved pasta water as necessary to loosen the sauce.
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23
To serve, place 2 cups of the pasta mixture on each plate.
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24
Top with a piece of chicken.
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25
Drizzle with the remaining sauce and garnish with the remaining parsley.
