Ingredients
- 3 Zucchinis
- 2 tbsp Olive Oil
- 3/4 lb Chicken Breast
- Pink Himalayan Sea Salt
- Ground Black Pepper
- 1 tsp Italian Seasoning
- 2 Cloves Garlic finely minced
- 3/4 cup Half & Half
- 4 oz Cream Cheese
- 1/2 cup Parmesan (plus more for serving)
- 1/4 Parsley freshly chopped
Instructions
- Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips
- Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half and half and cream cheese and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer.
- Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.
