Chicken Fettuccine Light

Ingredients:

2 boneless skinless chicken breasts scallopini (pounded thin)
1\2 tsp (2.5 ml) olive oil
Pinch of salt
Pinch of pepper

1 package (400 grams) fettuccine pasta

1 tbsp (15 ml) olive oil
1 tsp (5 ml) crushed chilies
1 zucchini squash, sliced
1 tomato, diced
1 clove garlic, minced
Pinch of salt
1\2 tsp (2.5 ml) pepper
2 tbsp (30 ml) butter
2 tbsp (30 ml) whole wheat flour
1 cup (250 ml) 2 % milk

Instructions:

Season the chicken breasts with the salt, pepper and olive oil

Bring a large pot of water to a boil and cook the pasta as per package directions

Heat your grill to high heat and once it's hot grill the chicken for 3 minutes on each side

Once ready set aside and cover

Heat a large non stick skillet over medium-high heat

Add the olive oil, chili's, squash and tomato

Stir fry for two minutes until fragrant, add the garlic and season with salt and pepper

Stir the mixture and make a well in the center by pushing the vegetables aside so the pan is empty in the center

Put the butter in the center until its melted and the sprinkle the flour on top

Stir the butter and flour together to combine and then mix it into the vegetables

Pour the milk into the pan and stir constantly until thickened

Add the grilled chicken and then immediately toss with the pasta


Pictured below garnished with fresh parsley