Creamy Garlic Parmesan Zucchini Noodles with Grilled Chicken

Allergens

Dairy (Parmesan cheese, heavy cream)

Ingredients

• 6 medium zucchinis
• 1 lb boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat a grill or grill pan to medium high heat. Season the chicken breasts with salt and pepper, then grill for 5 7 minutes per side until cooked through. Remove from heat and let rest.
2. Using a spiralizer or sharp knife, slice the zucchinis into noodle shapes.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 2 minutes until fragrant.
4. Stir in the zucchini noodles and cook for 3 4 minutes until tender but still firm.
5. Reduce heat to low and add heavy cream, Parmesan cheese, salt, and pepper to taste. Cook for another 2 minutes, stirring occasionally, until the sauce has thickened.
6. Slice the grilled chicken into strips and add to the skillet, stirring to coat with the sauce.
7. Serve immediately, garnished with chopped fresh parsley.

Chef’s Insight

The secret to perfect zucchini noodles is not to overcook them; they should be al dente to retain their texture.

Notes

Feel free to add extra garlic or Parmesan cheese to taste.