bisia's bites: chicken zucchini alfredo

salt and pepper
3 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
fettuccine
1 tbsp flour
1 1/2 cups milk
3/4 cup freshly grated parm
1/4 cup chopped fresh parsley

1. bring pot of salted water to a boil. cook the pasta in the boiling water. drain, reserving 1/2 cup cooking water; return the pasta to the pot.
2. heat a tablespoon oil in the skillet. season the chicken with salt and pepper and cook through. transfer to a plate.
3. heat 1 more tablespoon olive oil in the same skillet. add the cloves of garlic and cook 30 seconds. add the zucchini, cover and cook until tender, stirring, about 6 minutes. transfer to plate with the chicken.
4. meanwhile, whisk the flour and 1 cup milk in a bowl. pour in the skillet and bring to a boil, stirring. reduce the heat to low and cook, stirring, 2 minutes. add 3/4 cup evaporated milk, 1/2 teaspoon salt, red pepper flakes if desired, and the parm cheese; stir to melt until the sauce has thickened.
5. cut the chicken into strips. toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen and get desired serving consistency.