Italian Chicken Alfredo with Zucchini Pappardelle

Using a vegetable peeler, peel the zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet or plate until ready to use.

In a large skillet over medium-high heat, heat 1/2 of the olive oil.

Season both sides of chicken breasts with salt, pepper and Italian seasoning.

Add chicken to the skillet and cook for approximately 6 to 8 minutes per side until golden

Roughly chop the capsicum into 2cm pieces

Grate the parmesan cheese

Once cooked through transfer chicken to a cutting board and slice into strips.

Add remaining olive oil to the skillet. Add garlic and cook until fragrant.

Add the capsicum, cream and cream cheese and cook, stirring often, until cream cheese is melted.

Add parmesan, then season with salt and pepper and simmer until the sauce has thickened.

Finely chop the parsley.

Fold in the cooked chicken, zucchini pappardelle and chopped parsley. Serve immediately.