Ingredients
3 large zucchini
2 tbsp. extra-virgin olive oil, divided
3/4 lb. chicken breast
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
2 cloves garlic, finely minced
3/4 c. half-and-half (or whole milk)
4 oz. cream cheese
1/2 c. freshly grated Parmesan (plus more for serving)
1/4 c. fresh chopped parsley
Preparation
Step 1Make 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. Step 2In 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. Step 3Add 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 until the sauce has thickened, 3 to 5 minutes. Step 4Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.
