CHICKEN ZUCCHINI ALFREDO

       3 large zucchini
       2 tbsp. extra-virgin olive oil
       3 (4.5oz) cans of chunk chicken breast
       1/2 c. half-and-half
       4 oz. cream cheese
       2 tbsp. butter
       1/2 c. Parmesan
       1 tsp. cajun seasoning
       1 tbsp. minced garlic
       1/2 tsp. kosher salt
       1/2 tsp. freshly ground black pepper
  

1. Using a vegetable peeler, peel zucchini lengthwise to create long strips.

2. In a skillet over medium-high heat, heat 1 tablespoon oil; add chicken and season with salt, pepper and cajun seasoning. Cook until slightly browned then remove from skillet and cover to keep warm.

3. In the skillet add remaining olive oil and zucchini. Over medium heat, stir for 5 minutes making sure not to burn. Add butter and stir until melted. Remove from skillet and cover to keep warm.

4. In the skillet add garlic, half-and-half and cream cheese, and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer until sauce has thickened, 3 to 5 minutes.

5. Fold in cooked chicken, zucchini and parsley. Remove from heat, cover, and let sit for 5 minutes.