Best Chicken Alfredo Zucchini Boats Recipes

CHICKEN-ZUCCHINI ALFREDO

Chicken-Zucchini Alfredo image

Provided by Ellie Krieger

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Nutrition Facts : Calories 680, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 820 milligrams, Carbohydrate 79 grams, Fiber 3 grams, Protein 49 grams

ZUCCHINI BOATS WITH CHICKEN

Zucchini Boats with Chicken image

Quick and easy stuffed zucchini boats with chicken.

Provided by Paddy 22

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

1 large zucchini
2 cups shredded cooked chicken
1 cup shredded low-fat mozzarella cheese
1 cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can low-fat cream of mushroom soup

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

Nutrition Facts : Calories 787 calories, Carbohydrate 25.3 g, Cholesterol 180.9 mg, Fat 40.9 g, Fiber 4.1 g, Protein 80.1 g, SaturatedFat 17.3 g, Sodium 1837.1 mg, Sugar 7.5 g