CHICKEN & CREAMY ZUCCHINI NOODLES

Directions

1. 1
   PREP & SEASON ZUCCHINI Trim ends off zucchini*; discard. Peel lengthwise, forming long ribbons; discard seedy cores.
2. 2
   Place zucchini in a medium bowl.
3. 3
   Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Stir to coat.SEASON CHICKEN Pat chicken cutlets dry with paper towels. Season with Italian herb and red pepper blend, salt, and pepper. COOK CHICKEN
4. 4
   Heat ½ tablespoon of cooking oil in a large sauté pan over medium heat.
5. 5
   Add chicken to the hot pan. Cook 4-6 minutes on each side, or until fully cooked.
6. 6
   Transfer chicken to a cutting board.COOK VEGGIES
7. 7
   Heat ½ tablespoons of cooking oil in a medium sauté pan over medium-high heat.
8. 8
   Add creamy mushroom broth and about 1 tablespoon of water to hot pan. Simmer for 3-4 minutes, or until slightly thickened, stirring occasionally.
9. 9
   Add zucchini, peas, and roasted red peppers. Season with salt and pepper. Cook 2-3 minutes, or until zucchini is tender and peas are warmed through, stirring occasionally.
10. 10
    Remove from heat.
11. 11
    Add about half of the Parmesan cheese and 1 tablespoon of butter. Stir until butter has melted.PLATE YOUR DISH
12. 12
    Cut chicken cutlets into 5-7 slices each. Divide creamy zucchini noodles between bowls. Fan chicken over top.
13. 13
    Sprinkle with remaining Parmesan. Enjoy!