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Fettuccine Alfredo, with its ribbons of pasta coasted in a luxurious cheese sauce, is the very definition of decadent comfort. This recipe is all that—redefined. Zucchini ribbons mingle harmoniously with the noodles, allowing a big serving, healthfully. The sauce is made creamy with thickened milk but kept full flavored with plenty of real, fresh grated cheese.

• 2 medium zucchini (about 8 ounces each)
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 4 pieces thinly sliced skinless boneless chicken breast cutlets (1 pound total)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 ounces fettuccine pasta, preferably whole wheat
• 1 tablespoon all-purpose flour
• 1 cup cold low-fat (1%) milk
• 1/2 cup evaporated skim milk (not condensed milk)
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves

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