Chop the chicken into bitesize pieces and season well with salt & pepper.

Heat the olive oil in a large non stick skillet over a medium heat.

Add the chicken pieces to the skillet and use tongs to turn until all sides are sealed and have turned from pink to white. The purpose of this is to seal the chicken so that it doesn't become tough or rubbery when cooked later *

Use the tongs to remove the chicken from the skillet and set aside.

Add the garlic to the pan (there will still be plenty of oil left in the bottom of the pan) and saute for 1 - 2 minutes.

Add the chicken stock and skimmed milk, stir and bring to a simmer.

Add the chicken back to the pan and then add the pasta. It may be easier to snap the pasta in half before adding it to the pan, but if you like your spaghetti long, then just take a little time easing it into the pan.

Stir for 2 - 3 minutes then allow to gently simmer for 6 - 7 minutes more, stirring every now and again, until the liquid has reduced.

Reduce the heat to low and stir in the light cream cheese and then toss in the spiralized zucchini. Stir for 1 - 2 minutes until everything is covered in sauce and the zuchinni has warmed through.

Do not cook for longer than this or the zucchini may become soggy.

Divide between two bowls and top with the parmesan cheese.