Directions

1. Using a spiral veggie cutter, cut zucchini into spaghetti-like noodles (if you don't have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini as you slice it).
2. Bring a skillet sprayed with nonstick spray to medium heat. Season chicken with onion powder and a dash each salt and pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board.
3. Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Add zucchini noodles and garlic. Cook and stir until zucchini is hot and slightly softened, about 3 minutes.
4. Add remaining ingredients to the skillet. Cook and stir until I Can’t Believe It’s Not Butter!® Original spread has melted and coated zucchini noodles, about 1 minute.
5. Slice chicken, and serve over noodles.