Creamy Sundried Tomato + Parmesan Chicken Zoodles

Serves 6
Ingredients
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1 tablespoon butter
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700 g | 1 1/2 lb skinless chicken thigh fillets , cut into strips
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120 g | 4oz fresh semi-dried tomato strips in oil , chopped *See Notes
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100 g | 3.5oz jarred sun dried tomatoes in oil , chopped
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4 cloves garlic , peeled and crushed
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300 ml |1 1/4 cup thickened cream , reduced fat or full fat (or half and half)
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1 cup shaved Parmesan cheese
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Salt to taste
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Dried basil seasoning
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Red chilli flakes
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2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don’t have a Zoodle grater)
Instructions
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Heat the butter in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.
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Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant.
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(While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)
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Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.
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Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.
Notes *If you can’t find semi-dried tomato strips (usually found in a deli), sub with extra jarred sun-dried tomatoes Nutrition
Nutrition
Calories: 394kcal | Carbohydrates: 9.2g | Protein: 35.6g | Fat: 22.6g | Fiber: 0.8g