Prepare Chicken: Cut chicken into cubes. For best results, remove connective tissue (slimy white part on outer layer) and cartilage (tough white part). Generously season chicken cubes with salt and pepper.

Cook Chicken: In a large pan, heat about 1 tablespoon of olive oil over medium (4) heat. Add chicken, cover and let simmer. After about 5 minutes, flip chicken pieces, cover, and let simmer 3-4 more minutes, or until chicken is cooked all the way through.

Make Sauce: In a small saucepan, make Alfredo according to the directions on the back of the package. Make sure you are constantly stirring mixture to avoid burning. Once sauce is thickened, remove from heat. Combine sauce with chicken and set aside. To keep mixture warm, cover and put on a burner set to extra low/warm.

Prepare Zucchini: Cut off the non-stem end of each zucchini. Twist the zucchini through your Veggetti Spiral Vegetable Cutter. Use a knife to cut zucchini into smaller pieces.

Cook Zucchini: In a large pan, heat about 2 tablespoons of olive oil over medium-high (8) heat. Add zucchini and season with salt and pepper. Sauté for 5-7 minutes. Drain zucchini in a strainer. To remove excess liquid, wring out zucchini with a clean towel or paper towels.

Combine: Pour sauce and chicken mixture over zucchini. Sprinkle Parmesan on top and serve!