4boneless, skinless chicken breasts1 green zucchini, sliced1 yellow zucchini, sliced4 cloves garlic, chopped5 TB extra virgin olive oil12 oz fettuccine1 TB + 1 tsp flour2 cups milk (whole or 2%)1 cup freshly grated parmesan cheese, plus extra for sprinkling on top1/4 cup fresh basil, chopped1 cup salted boiling water, reserved after pasta is drainedcoarse kosher saltfresh ground peppergarlic powder
Instructions
To sauté zucchini, heat 2 TB olive oil in skillet over medium heat. Add half of the chopped garlic, and cook until fragrant. Add zucchini, stirring frequently, and cook until just tender. Sprinkle with kosher salt and fresh pepper to taste. Sauté another minute. Set aside and keep warm.
Pound chicken breasts to even thinness. Do this 1 at a time, on cutting board, covering chicken with cling wrap to prevent a mess. Generously sprinkle chicken on both sides with kosher salt, pepper, and garlic powder. Heat 2 TB oil in large skillet over medium high. Pan fry chicken 2 pieces at a time, until just cooked - about 2 min/side, depending on thickness. Take care not to overcook, or chicken will be tough. Remove from heat, and let sit 3 minutes. Cut chicken into strips and keep warm.
Begin boiling large pot of salted water while you make the sauce.
For the sauce: Mix milk and flour in bowl. Saute remaining chopped garlic in 1 TB oil in skillet over medium high for 30 seconds. Add milk mixture and bring to boil while stirring. Reduce heat to low and stir for a few more minutes. Add parmesan cheese. Stir until cheese is melted. Add salt and pepper to taste. Turn heat off and keep covered.
Cook fettuccine in boiling water to al dente. Reserve 1 cup of pasta water, and drain the rest. Do not rinse pasta. Put drained pasta back into large pot and toss with sauce, zucchini, and chicken. Add as much reserved pasta water as needed until desired consistency. Gently toss in fresh chopped basil. Serve immediately, sprinkling with additional parmesan.
Notes
Wine Pairing Note: This pasta dish goes well with a Crisp (non-oaked) Chardonnay or Sauvignon Blanc.If you enjoyed this recipe, please come back and give it a rating ♡