Creamy Sun Dried Tomato Parmesan Chicken Zoodles

Post date: Aug 29, 2017 4:07:13 PM

Serves 6

(I double or triple this recipe for our family)

1 Tbsp. butter

1 1/2 lb. skinless chicken breasts, cut into strips

4 oz. semi-dried tomato strips in oil, chopped

3.5 oz. jarred sun dried tomatoes in oil, chopped

4 cloves garlic, minced

1 1/4 cup whipping cream

1 cup shaved Parmesan cheese

Salt to taste

Dried Basil seasoning

Red chili flakes

2 large zucchini, spiralized into zoodles

Directions:

Heat the butter in a Dutch oven size pan over medium heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through

Add the semi-dried and sun dried tomatoes with 1 Tbsp. oil from the jar (optional but adds extra flavor), and add the garlic. Sauté until fragrant.

While the chicken is cooking, prepare your zucchini zoodles.

Lower the heat and add the cream and the Parmesan cheese. Simmer while stirring until the cheese has melted through. Sprinkle in some salt, basil and red pepper flakes to your taste.

Stir in the raw zoodles and continue to simmer until the zoodles have softened to your liking - about 5 - 8 minutes) and then serve.

*Note: if you can't find semi-dried tomato strips, substitute with extra sun dried tomatoes.