One-Pot Pesto Chicken Alfredo Zucchini Noodles

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Chicken

  Chunk, in Water - Kroger

  16 oz or 454g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Half and half cream

  Fluid

  ½ cup or 121g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Pesto

  Chosen by You

  25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

Directions

1. In a large skillet over medium-high heat, melt butter. Add chicken, onion, and garlic to pan and saute several minutes until chicken is cooked through and onions are translucent. Stir flour into pan and slowly mix in half-and-half, milk, and pesto until smooth.
2. Bring sauce to a simmer over medium-high heat until thickened and smooth. Remove from heat and season with salt and pepper to taste. Add zucchini to skillet and gently toss noodles until coated in sauce. Sprinkle Parmesan over zucchini and return to medium heat, cover and let cook 5 minutes. Serve warm and enjoy!

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