Ingredients
- 450 grams chicken breast fillets, halved horizontally
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 500 grams zucchini noodles
- 125 ml light cream (1/2 cup)
- 80 ml chicken stock (1/3 cup)
- 1 tablespoon dill leaves, fresh
- 2 tablespoons chives, fresh chopped
- 30 grams baby spinach, to serve
- 30 grams parmesan, finely grated
How to Make
-
Step 1: Spray a large non-stick frying pan with oil and heat over medium-high heat.
-
Step 2: Season the chicken well and cook for 2-3 minutes each side or until golden and cooked through and remove from the pan and keep warm.
-
Step 3: Heat oil in the pan and add the garlic and cook, stirring, for 30 seconds and then add the zucchini noodles and cook, stirring, for 1-2 minutes and now add the light cream and chicken stock and simmer for 1-2 minutes or until the zucchini noodles are just tender but not soft.
-
Step 4: Slice the chicken and toss through the sauce along with the dill and chives and then divide among serving bowls and sprinkle with the spinach and parmesan, to serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.