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1
Bring a large pot of salted water to a boil.
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2
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.
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3
Add 1 clove garlic and cook 30 seconds.
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4
Add the zucchini, cover and cook until tender, stirring, about 6 minutes.
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5
Transfer to a bowl.
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6
Heat another tablespoon oil in the skillet over medium-high heat.
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7
Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side.
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8
Transfer to a plate.
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9
Cook the pasta in the boiling water as the label directs.
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10
Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
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11
Meanwhile, whisk the flour and low-fat milk in a bowl.
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12
Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
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13
Add the flour-milk mixture and bring to a boil, stirring.
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14
Reduce the heat to low and cook, stirring, 2 minutes.
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15
Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
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16
Cut the chicken into strips.
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17
Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
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18
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g
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19
Photograph by Stephanie Foley
