Chicken Alfredo - cooking recipe

Ingredients

13 oz fettuccine pasta
1 tbsp vegetable or olive oil
2 cloves garlic, crushed
2 small zucchini, thinly sliced
1 pkg (1 1/2 oz) cheese sauce mix
1/2 cup heavy cream
1 1/2 cups shredded cooked chicken
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup shredded Parmesan cheese
2 tbsp finely chopped flat-leaf parsley

Preparation

Cook the pasta in a large saucepan of boiling, salted water according to package directions. Drain; return to the pan.
Meanwhile, heat the oil in a large skillet on medium heat. Add the garlic and zucchini and cook, stirring, for 3-4 mins or until the zucchini is just tender.
Stir in the sauce mix, 1 cup water and cream. Cook and stir for 1 min or until the sauce boils and thickens. Stir in the chicken, tomato, half the Parmesan cheese and half the parsley. Remove the sauce from the heat.
Add the sauce to the pasta. Toss to coat. Serve the pasta topped with the remaining Parmesan cheese and parsley.