Fettuccine with Zucchini

This is really quick to make and my whole family really likes it

4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine

Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.

I’ve also used broccoli with this which is really good.

Adapted from: Joan Anderson