Method

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!