Tuesday night's dinner: chicken-zucchini alfredo. This is a Food Network Magazine recipe. It's supposed to be a healthier version of the classic alfredo dish, incorporating whole wheat fettuccine and and sauce made with low-fat milk, a tiny bit of flour, evaporated nonfat milk, and freshly grated parmigiano reggiano. Toss the pasta in this sauce with zucchini and chicken sauteed in extra-virgin olive oil with minced garlic.
It seems to me that alfredo is usually heavy and rich. This alternative recipe is lighter, but doesn't lack in flavor by any means. Plus, the whole wheat pasta just gives it a little something that you wouldn't get with regular pasta. It has a little bite.
If you're looking for something fast and simple, but still rich in flavor, this is a great dish. Cheers.
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