Fettucini Chicken Alfredo

This year instead of going out for Valentine's Day, we decided to stay home and make dinner together because let's face it, we're on the 2nd Lt with a wife in grad school budget. And it was delightful. I was just going to make plain old fettucini alfredo until Luke said, "Aren't going to put meat in that?" So we thawed some chicken. 


Here's the stuff I used to marinade the chicken:
1 cup extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage

Sauce:

3/4 cup chicken broth

1 tbsp minced garlic

2 tsp cornstarch mixed with 1 tbsp water

2 tbsp low-fat sour cream

a little bit of nutmeg

a lttle bit of pepper

1 cup grated Parmesan cheese

Other things of importance:

1 box fettucini

1 large zucchini, shredded

Slice chicken into thin strips and marinade for about an hour. In a small saucepan, bring the broth and garlic to a boil. After it begins to boil, reduce to medium heat and let it simmer for about 10 minutes. After those 10 minutes have passed, cook fettucini. Add the cornstarch + water mixture to the sauce and stir with a whisk until blended. Mix in sour cream, nutmeg, pepper and cheese, stirring frequently. Reduce to low heat and do not let it boil. Add the zucchini to the fettucini for the last 2 minutes of cooking. While the fettucini and sauce are cooking, cook sliced chicken in a skillet until done. On a bed of fettucini, add chicken and top with sauce.