RecipeDelish

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 4 medium zucchini, spiralized
• 1½ cups heavy cream
• ¾ cup grated parmesan
• 3 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• 2 tbsp fresh parsley, chopped

Steps

1. Salt the zucchini noodles lightly and set in a colander to drain for 10 minutes. Pat dry.
2. Season the chicken with salt, pepper and Italian seasoning. Sear in olive oil 6-7 minutes per side until cooked through. Rest 5 minutes, then slice.
3. Melt the butter in the same pan and soften the garlic for 1 minute.
4. Pour in the cream, add the nutmeg and simmer gently 3-4 minutes until slightly thickened.
5. Stir in the parmesan until melted and smooth.
6. Toss in the zucchini noodles for 1-2 minutes, just until warmed through.
7. Top with the sliced chicken, scatter with parsley and serve.