3 zucchini cut into strips with a vegetable peeler or spiraled
1/2 teaspoon sea salt
1 tablespoon olive oil
3 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter
3/4 cup organic heavy cream
1 teaspoon minced garlic
6 ounces Parmesan cheese
1/4 cup fresh chopped parsley
Place zucchini slices or spirals in a bowl and sprinkle with salt. Allow to sit for at least 30 minutes. Or microwave them for a few seconds until soft.
Heat olive oil to medium-high in a large skillet.
Season chicken breasts with Italian seasoning, sea salt and cayenne pepper. Add chicken to skillet and cook over medium-high heat until cooked through, about 8-10 minutes per side. Remove from skillet. Let cool and then cut into pieces.
Reduce heat to medium and add butter to the skillet. Once melted, add heavy cream and bring to a boil. Make sure you keep whisking it. Reduce heat to medium-low. Add garlic and Parmesan and cook until Parmesan is melted. Stir in chicken, zucchini noodles and parsley and cook for 2 more minutes, until warm.