- 8 zucchinis
- 3 medium chicken breasts
- 1 cup fresh shredded Parmesan cheese
- 1/3 cup grated Parmesan cheese
- 1 cup heavy whipping cream
- 2 sticks
- 1/2 tsp Italian Seasoning
- Salt and pepper to taste
- Olive oil
Make zucchini into “noodles” using a vegetable spiralizer (Optional: spread out to dry out on a paper towel before proceeding.) Sauté zoodles on medium heat in a frying pan with 3 tablespoons melted butter, stirring occasionally. The zoodles are done when they turn a translucent green, about 5 minutes. Taste a zoodle strand to make sure they are the desired texture. If too al dente for your liking, sauté a few more minutes. Remove from heat and lightly salt and pepper.
Chop raw chicken breasts into bite-size pieces and begin to sauté on medium heat in a splash of olive oil. Cook the chicken until it is no longer pink in the center. Toss the chicken in 1/3 cup of grated Parmesan than finish browning. Chicken should reach an internal temp of 165°F. Remove from heat.
On medium heat, melt 2 sticks of butter in a small saucepan. Once butter is melted, add one cup heavy whipping cream, stirring constantly. Bring to simmer, but not to a boil. Add 1 cup freshly shredded Parmesan cheese and 1/2 tsp Italian Seasoning and stir until the cheese is melted.
|Disclaimer: Nutrition is approximate.|