The zucchini is washed, drained and sliced into strips with a vegetable spiral cutter. (If you have no spiral cutter you may also grate it on a large hole grater.)
Salt the meat. Melt the butter in a pan and fry both sides of the chicken breast slices in it. Add the dried tomatoes and approx. 1 tablespoon of the vegetable oil, then add the garlic and fry together for a few minutes. (If you have no dried tomatoes, you may also use 3-4 cherry tomatoes.) Mix the sauce with the cream, add the cheese and bring them to a boil. Season with salt, basil and chili flakes.
Once the meat has softened and the flavors of the sauce are full, fold in the zucchini. Wait for the sauce to boil again, then stir, simmer for 2 minutes, then remove from the cooker. Serve it on plates.
Tip: The dish can be prepared in a lactose-free version as well.