1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
¾ cup cream (180 mL)
1 cup shredded parmesan cheese (110 g), plus more for serving
2 tablespoons fresh parsley, chopped, plus more for serving
Nutrition Info
Calories 1203
Fat 89g
Carbs 29g
Fiber 28g
Sugar 9g
Protein 85g
How to Make It
1. Step
Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
2. Step
Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
3. Step
Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
4. Step
Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
5. Step
Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
