Zucchini Noodle Chicken Alfredo

Ingredients

• 12 Chicken breasts, boneless skinless(300g)
• 23 clove Garlic(9g)
• 32 tablespoon Parsley, fresh(8g)
• 43 Zucchini, medium(525g)
• 51 teaspoon Black pepper, freshly ground(2g)
• 61 teaspoon Kosher salt(6g)
• 71 cup Parmesan cheese, shredded(110g)
• 82 tablespoon Butter(28g)
• 90.75 cup Heavy cream(180g)

Instructions

1. 1Trim the ends of the zucchinis and spiralize them into noodles.
2. 2Season the chicken breasts with salt and pepper on both sides.
3. 3Heat 1 tablespoon of butter in a large skillet over medium heat.
4. 4Add the chicken breasts and cook for 5-7 minutes per side, until golden and cooked through. Remove from the skillet and let rest, then slice.
5. 5In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
6. 6Pour in the heavy cream and bring to a simmer.
7. 7Stir in the shredded parmesan cheese and cook until the sauce thickens, about 2-3 minutes.
8. 8Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until just tender.
9. 9Return the sliced chicken to the skillet and toss with the noodles and sauce.
10. 10Garnish with chopped fresh parsley and serve immediately.