My husband can’t get enough of this dish. We eat one serving and he immediately asks for a second.

Directions

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the chicken strips and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.

4. Pour in the chicken broth, white wine, and lemon juice. Bring to a simmer and let cook for 5 minutes to reduce slightly.

5. Stir in the butter until melted and well combined.

6. Add the spiralized zucchini noodles to the skillet. Cook for 2-3 minutes, tossing frequently, until just tender.

7. Return the cooked chicken to the skillet and toss to combine. Cook for an additional 1-2 minutes to warm the chicken.

8. Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately.

Variations & Tips

For a different protein option, you can use shrimp or thinly sliced beef instead of chicken. If zucchini noodles aren’t your thing, try substituting with spaghetti squash or shirataki noodles. For picky eaters, you could make a separate portion with traditional pasta and mix it with the sauce and chicken just before serving. Add extra vegetables like bell peppers or mushrooms to the dish for more variety and nutrients.