← Nouns Cooking · Plant-Based

Ingredients

• 500 g Chicken breast, sliced in half horizontally into thin fillets
• 1 tsp dried Italian herbs
• 1 tbsp Olive oil
• 4 large courgettes, spiralised
• 30 g Butter
• 2 cloves Garlic, finely grated
• 250 ml double (heavy) cream
• 80 g Parmesan, finely grated, plus extra to serve
• 1 pinch Nutmeg
• 1 handful Parsley, finely chopped
• salt and black pepper

Method

1. Toss the courgetti with a big pinch of salt in a colander and leave to drain while you cook the chicken.
2. Season the chicken with the herbs, salt and pepper. Heat the oil in a large frying pan over medium-high heat and cook the chicken for 4–5 min a side, until golden and cooked through to 75°C (165°F). Rest on a board.
3. Lower the heat to medium and melt the butter in the same pan. Add the garlic for 30 seconds, then pour in the cream and bring to a gentle simmer for 3–4 min, until slightly thickened.
4. Take the pan off the heat and whisk in the parmesan, a handful at a time, with the nutmeg and plenty of pepper, until smooth.
5. Pat the courgetti dry with kitchen paper, add to the sauce and toss over low heat for 2 min, just until warm. Overcooked courgetti goes watery, so keep it brief.
6. Slice the chicken, lay it on the courgetti and scatter with parsley and extra parmesan.

Tips

• About 35 g protein and roughly 8 g carbs per serving.
• Parmesan is made with animal rennet; use a vegetarian hard cheese if you swap the chicken for mushrooms.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food