Chicken and Zucchini Fettuccine Alfredo

I made this today for the first time, (and kind of improvised as I went) and were it not so heavy in my belly, I would make it more often! Very easy, and very tasty, and can serve up to six people. Throw some garlic bread in the oven, and you've got a great meal (and potentially good leftovers)

• 1 box whole wheat fettuccine
• 2-3 chicken breasts, cooked. (Sliced or diced, depending on preference)
• 1-2 tbsp of extra virgin olive oil 
• 2 Zucchini, sliced into thin rounds
• 3-4 cloves of garlic (minced)
• lemon juice
• sea salt
• cracked pepper
• red chile pepper
• Parmesan cheese (optional)
• Parsley flakes for garnish (optional)
• Alfredo sauce of choice (Classico Four Cheese Alfredo Sauce=the best!)

Cook the fettuccine pasta in boiling water until desired tenderness. Drain. You know the drill.

While you are cooking the pasta, heat the olive oil on medium heat in a frying pan. Cook the minced garlic for about thirty seconds, and add the sliced zucchini. These will cook together for about 6 minutes, but keep an eye on them!

After the pasta is drained, and the zucchini cooked, mix the zucchini/garlic with the pasta. Stirring slowly, pour in the cooked chicken and Alfredo sauce of choice. Toss in some lemon juice, and a bit of red chile pepper for some spice, and voila! Delicious Alfredo, and a lot tastier than you would think