Lemon and Parmesan Chicken with Courgetti

Courgetti

• 600 g courgettes, ends trimmed, if large, trimmed in a circular shape to fit blade width
• 600 g chicken breasts, skinless, cut in strips (3 cm)
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 20 g plain flour

Finalisation

• 50 g Parmesan cheese
• 5 sprigs fresh parsley, cut in pieces
• 2 garlic cloves
• 100 g leek
• 25 g olive oil
• 1 lemon, zest and juice
• ½ heaped tsp chicken stock paste, homemade
  or ½ chicken stock cube (for 0.5 l), crumbled
• 150 g water
• 300 g whipping cream
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• ½ tsp sweet paprika