Garlic Parmesan Chicken & Zoodles
Using a peeler or spiralizer, create the zoodles. Set aside. Heat the olive oil and in a large pan and sauté the garlic for about 5 minutes on low heat. Add the chicken and sauté until white (no pink). Season with sea salt, pepper, parsley, and pepper flakes. Stir in the pint of heavy cream and cream cheese. Cook on low so the sauce does not burn and can thicken. In another sautee pan melt the butter. Add the zoodles and cook till heated through. You want the zucchini cooked, but firm and not mushy. Serve the zoodles in a dish and spoon the garlic parmesan chicken over top.