2 skinless, boneless chicken breasts
100ml fresh cream
Olive oil for frying
One green or red pepper
About 10 young spinach leaves. I used an assortment of coloured spinach leaves.
Salt and pepper to taste
Parmesan to serve
400g zucchini
Butter for frying
Slice up the chicken breasts into thin pieces. Fry them in a little olive oil until they are just cooked.
Then remove the chicken from the pan. Cut up the peppers into thin matchsticks and fry them in the same pan until they are soft. Then remove the peppers and fry the spinch (also sliced into thin pieces) for no more than one minute.
Then, add some sea salt, to taste, and the cream. Pop the chicken and the peppers back in the pan. Allow the sauce to simmer over a low heat to thicken it slightly.
To make the "Pasta", using a potato peeler, peel thin slices of the zucchini. It's easiest if you keep the tops on and hold the zucchini while you peel from the top down towards the bottom. Try and use young smallish zucchini where the pips are fairly insignificant.
In a large frying pan, heat about 1 tablespoon of butter. Throw in the zucchini slices with a little sea salt and stir fry them gently for a couple of minutes. Then, put a lid on the pan to allow the zucchini to cook a little and get a bit softer (don't let them turn to mush!).
Serve immediately with a spoonful of creamy chicken sauce on top of the pasta together with some grated Parmesan and black pepper.
