Healthy Chicken and Pancetta Alfredo Sauce with Zucchini Pasta

Chicken and Pancetta Sauce Ingredients

• 1 boneless skinless chicken breast cut into small pieces
• 1 cup button mushrooms, diced
• 1/2 cup diced white onion
• 1 cup diced pancetta
• 2 cloves minced garlic
• 1 tsp dried thyme
• 2 cups baby spinach, chopped
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 cup evaporated skim milk
• 1/2 cup shredded Asiago or Parmesan cheese
• 2 large zucchini 

Directions

1. Spray a large non-stick skillet with olive oil and bring to medium high heat. Saute the diced onion, button mushrooms, chicken breast pieces, and the diced pancetta.
2. Continue sauteing until the chicken is cooked through, the vegetables are tender, and the pancetta is just starting to get crispy. 
3. Add the dried thyme, minced garlic, and de-glaze the pan with a 1/2 cup of white wine, and a half cup of chicken stock 
4. Bring to the boil and reduce the sauce by at least half.
5. Add the baby spinach stirring to wilt.
6. Pour in the evaporated skim milk, stir, and then finish with a half cup of shredded Asiago or Parmesan cheese. 
7. Bring to the boil and simmer on low for five minutes as the sauce thickens. 
8. Finish with a half teaspoon of your favourite dried chiles. 
9. In the meantime, peel the green skin off the zucchini and then using the kitchen peeler, start at the top of the zucchini and peel into fettucccini zized strips. Stop when you get to the seeds. 
10. Stir fry over medium high in a non stick pan sprayed with a little olive oil for 2-3 minutes until the zucchini is tender. 
11. Drain well and serve with the sauce.