Ever since I made Spring Asparagus & Lemon Fettuccine I've been stuck on the sauce. I've now made it three times, each a bit different. Last time I made it with curly noodles, ham and peas. Tonight I actually changed it quite a bit and made it with chicken and zucchini. I wasn't going to post it, but I figure if anyone else loved the original dish as much as I did, perhaps they would like variations too. My twins loved this version too. It was also very quick, start to finish is 25 minutes with the twins running around the kitchen with towels (I mean, capes) on their head.
Grilled Chicken and Zucchini Pasta
1 large chicken breast
1 large zucchini (I used left overs from when I made this Fish dish)
1 1/2 cups- 2 cups Fat Free Half and Half
3 tbsp flour
1 tbsp olive oil + extra for chicken
1 cup mozzarella*
4-6 oz favorite small noodle
Grill chicken and zucchini, I rubbed both with a bit of olive oil (extra from what is called for the sauce) salt and pepper. Dice into small bite size pieces and set aside.
In a small sauce pan with no heat, whisk the FF half and half, the flour, olive oil, mozzerella and salt and pepper. When flour has dissolved, turn up heat to medium. Whisk occasionally until sauce thickens.
Drain noodles, add cooked chicken and zucchini and sauce. Serves 2-3.
*I didn't have any parmigian like the original recipe, but I think either works, the parm is more salty, so you don't need to add as much salt to the sauce if you use it, and you don't need as much since it has a stronger flavor.
-Amanda
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