Ingredients
- 3 large 3 large zucchinis
- 2 tbsp 2 tbsp extra-virgin olive oil, divided
- 3/4 lb 3/4 lb chicken breast
- Kosher salt
- black pepper
- 1 tsp 1 tsp Italian seasoning
- 2 cloves 2 cloves garlic, finely minced
- .3/4 cup half and half
- 4 oz 4 oz cream cheese
- 1/2 cup 1/2 cup freshly grated Parmesan cheese
Preparation
Step 1
1. Make zucchini pappardelle: Using a vegetable peeler, peel zucchini lengthwise to create long, thick strips. Lay flat on a paper towel-lined baking sheet until ready to use.
2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of 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.
3. Add 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.
4. Fold in cooked chicken, zucchini pappardelle. Serve immediately.