Creamy Chicken and Courgette Alfredo

Creamy Chicken & Courgette Fettuccine

400 grams boneless chicken breast, sliced into small pieces
1 packet fettuccine or spaghetti
2 cloves garlic
2 courgettes, sliced thinly
1 cup evaporated milk
60 grams butter
2/3 cup grated parmesan
2-3 tablespoons olive oil
Salt and cracked pepper

First, bring a large pot of water to the boil and cook your fettuccine (or spaghetti) according to the packet directions.

While the pasta boils, heat a couple of tablespoons of olive oil in a large frying pan. Cook the chicken, seasoning it with salt and cracked black pepper while it cooks. When the chicken is only about half cooked (no longer pink, but not browned yet) add the courgette and continue to cook everything until the chicken is browned and the courgette soft. Then remove both from the pan and set aside.

Now add the evaporated milk, butter and parmesan to the pan and cook until the butter and cheese has melted. Then turn the heat down to about medium and stir it every now and then while you wait for it to thicken a little. If it seems to be simmering to much turn the heat down because you don't want the milk to burn.

When the pasta is done, drain it and then quickly add it to the sauce before it can dry out. Add the chicken and courgette and toss it all together, seasoning further with salt and black pepper as needed.