In a Dutch oven cook linguine according to package directions, adding the zucchini strips for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven; cover and keep warm.Advertisement
Meanwhile, melt butter in a large nonstick skillet over medium heat. Add chicken, onion, and garlic. Cook about 8 minutes or until chicken is cooked through and onion is tender, stirring occasionally.
In a medium bowl stir together sour cream and flour until well mixed. Stir in milk, salt, and pepper. Add sour cream mixture to chicken mixture in skillet. Cook and stir over medium heat just until bubbly; cook and stir for 2 minutes more. Add 1/4 cup Parmesan cheese, stirring until melted.
Serve the chicken mixture over the noodle-zucchini mixture. Sprinkle with parsley and 1/4 cup Parmesan cheese.
1 vegetable, 1 1/2 starch, 2 lean meat, 1 fat