Servings: 2 servings
Calories: 450kcal
Ingredients
- 2 medium zucchinis spiralized into noodles
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the minced garlic and saute until fragrant. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens.
- Add the spiralized zucchini to the sauce and toss to coat. Cook for 2-3 minutes, until the zoodles are tender but still slightly firm.
- Slice the cooked chicken and add it to the skillet with the zoodles.
- Garnish with fresh parsley and serve warm.
Notes
Chef's Tip: Pound the chicken breasts to an even thickness before cooking so they finish at the same rate as the sauce comes together. Keto Swap: traditional pasta is replaced with spiralized zucchini noodles.
Nutrition
Calories: 450kcal | Protein: 25g | Fat: 35g | Fiber: 2g
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