4 medium chicken breast fillets, trimmed of fat
3 tsp fresh ground pepper medley
½ cup chicken stock
300 ml cooking cream
2 x 250 g packets ready-to-steam zucchini spaghetti
- Spray chicken breast fillets with olive oil spray and season both sides with pepper.
- Heat a non-stick frypan over medium heat. Add the chicken, reduce heat to low and cook, turning, for 8-10 minutes or until chicken is cooked through. Remove from pan and keep warm.
- Add the stock and cream to the pan, stirring to combine. Bring to a simmer and for 2-3 minutes or until slightly thickened.
- Meanwhile, cook zucchini spaghetti according to packet instructions and divide among plates. Top with chicken and spoon over the creamy sauce. Garnish with snipped fresh chives, if desired.