Ingredients:

  • 2 lbs chicken breast, cut into bite-sized cubes
  • 4 tbsp butter
  • 3 cloves garlic, minced
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 0.25 tsp ground nutmeg
  • 4 medium zucchinis, spiralized
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place spiralized zucchini in a colander and toss with 1 tsp of salt. Let sit for 10 minutes to draw out moisture, then rinse briefly and pat dry with a paper towel.
  2. Heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and sauté until golden-brown on all sides (about 5-7 minutes). Remove chicken and set aside.
  3. Lower heat to medium in the same skillet and add remaining butter and minced garlic. Sauté for 1 minute.
  4. Pour in the heavy cream and simmer for 3-5 minutes until slightly thickened. Stir in the parmesan cheese and nutmeg, whisking constantly until smooth.
  5. Return the seared chicken to the pan. Add the prepared zucchini ribbons and toss gently for 2-3 minutes until zucchini softens slightly. Garnish with chopped parsley.