Chicken-Zucchini Alfredo

1) Bring a large pot of salted water to a boil. 2) Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. 3) Add 1 clove garlic and cook 30 seconds. 4) Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. 5) Heat another tablespoon oil in the skillet over medium-high heat. 6) Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. 7) Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. 8) Meanwhile, whisk the flour and low-fat milk in a bowl. 9) Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. 10) Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. 11) Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. 12) Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.