Chicken Veggie Alfredo

I modified Ellie's recipe only because I don't like leaving half-opened cans of evaporated milk around.  Half a box of fettuccine, ok, but not half a can of milk.  Half a box (8 oz.) of fettuccine because it's easier for me to eyeball than the 12 oz. per Ellie's recipe.  That plus added veggies and beans makes plenty for our family of 2 adults and a toddler, with leftovers for lunch the next day.  I grilled the chicken because the weather was beautiful today and I wanted to play outside. I increased the amount of sauce because many reviewers recommended that about Ellie's recipe, and I doubled the veggies and added some beans.  The magical fruit, right?  ;-)  The results were scrumptious.

Chicken Veggie Alfredo
Adapted from this recipe.

Ingredients:

• 8 ounces (1/2 pound or 1/2 box) of whole wheat fettuccine
• 4 boneless, skinless chicken breasts
• Tastefully Simple Seasoned Salt
• 2 tablespoons olive oil, divided
• 2 cloves of garlic, minced and divided
• 2 zucchini, thinly sliced into half-moons
• 2 broccoli crowns, chopped into bite-size pieces and blanched
• 2 tablespoons whole wheat flour
• 1 cup cold fat free milk
• 1 (12 oz.) can of fat free evaporated milk
• 1 cup freshly-grated parmesan cheese
• 1 (15 oz.) can of great northern beans, drained

Directions:

• Prepare the fettuccine per instructions on the box.  Drain, reserving some of the pasta water, and set aside.
• Season both sides of chicken breasts with TSSS and grill until fully cooked.  Once cooled enough to handle, slice the cooked chicken and set aside.
• In a large skillet, heat 1 tablespoon olive oil and sauté 1 minced clove of garlic with the zucchini and blanched broccoli for a few minutes until the zukes are soft and the broccoli is slightly firm.  Transfer veggies to a plate and set aside.
• In a separate bowl, whisk together the flour, fat free milk and fat free evaporated milk.
• Return the empty skillet to medium-high heat and add in the remaining 1 tablespoon of olive oil and 1 minced clove of garlic, stirring for 30 seconds until fragrant.
• Add the flour-milk mixture to the skillet and bring to a boil, stirring often.  Reduce heat to low and simmer for a couple of minutes until the sauce begins to thicken.  Add the cheese and TSSS to taste and stir until the cheese is melted.
• Toss in the sliced chicken, veggies, beans and cooked pasta.  Add some of the reserved pasta water to thin out the sauce as necessary.
• Serve hot.