Cut the ends off the courgette. Using a spiraliser, spiralise the courgette into thin noodles. Blanch in boiling water for 30 seconds then drain and set aside. Melt the butter in a pan over medium heat. Slice the chicken then season with salt & pepper. Cook the chicken and crushed garlic until garlic is starting to brown and chicken is cooked. Add the cream, Parmesan, and parsley, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat. Toss the noodles in with the chicken mixture, and stir until the noodles are coated evenly. Serve with more Parmesan, if desired!
This simple dish is visually impressive and makes a great choice for a dinner party! You can even make smaller portions for a tasty starter.
Shop bought meatballs are often full of fillers (carbs) and these are so easy to make – and taste better. Served with Atkins penne they are a perfect low carb meal.
Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute. Must try with fresh baked bacon, tomatoes and lettuce
