Chicken Alfredo with Zucchini Ribbons!

3 zucchini
3 T. olive oil
3 garlic cloves, minced
1 lb. chicken breast, diced
1/4 t. salt
1/2 t. pepper
12 oz. pasta
1-2 T. flour
1 c. milk
3/4 c. evaporated milk
3/4 c. Parmesan cheese
1/4 c. parsley, chopped

Use a spiraler to make zucchini ribbons.  Heat 1 T. of the oil in a skillet.  Add 1 clove of minced garlic and the zucchini ribbons.  Cook until tender, about 3 minutes. Transfer the zucchini to a bowl and start boiling the water for the pasta.  Heat 1 T. of oil in the skillet and sauté the chicken with salt and pepper.  Once fully cooked, transfer the chicken to a bowl and cover with foil.  Cook the pasta in boiling water until al dente.  Meanwhile, make the sauce by whisking the flour and milk until the flour is dissolved.  Heat the remaining 1 T. of oil and garlic and cook for 30 seconds.  Add the flour and milk mixture and whisk constantly until it begins to boil.  Reduce heat to low and whisk for 2 more minutes.  Add the evaporated milk, cheese, salt, and pepper, and whisk for a minute more.  Toss the cooked pasta with the sauce, zucchini, chicken, and parsley