Creamy Lemon Zoodles

Ingredients 3-4 Medium Zucchini (yellow or green), spiralized into noodles Kosher Salt 1 Tablespoon Butter or Olive Oil 2 Lemons, zested and juiced ¼ Cup Heavy Cream 1 Cup Parmesan Cheese Freshly Ground Black Pepper 2 Rotisserie Chicken Breasts, sliced (optional) Fresh Parsley, for garnish

Toss the zucchini noodles with a few sprinkles of kosher salt and place them in a colander. Allow them to sit for 20 minutes. This process draws out some of the liquid, which means no watery zoodles! Meanwhile, in a medium bowl, combine the lemon zest and juice, heavy cream, Parmesan cheese, salt and pepper (to taste). Set aside. Lay a large (clean) dish towel on your counter and add a handful of the zucchini noodles. Wrap it up and squeeze as much liquid out as you can. Unwrap it, reshape the zoodles, and reserve into a bowl. Repeat until you have done this with all of the zucchini noodles.

Heat a large skillet over medium-high heat and melt the butter. Add the zucchini noodles and toss around the pan. Season with salt and pepper and cook the zoodles for 3-4 minutes, or until desired tenderness. Turn the heat down to low and pour in the creamy lemon sauce. Toss the zoodles with the sauce until well coated. Top with the chicken and toss once more. Serve the zoodles immediately topped with fresh parsley and additional cheese.