Creamy Sundried Tomato + Parmesan Chicken Zoodles

• Meat

  • 1380 1/3 g Chicken thigh, skinless fillets

• Produce

  • 1 Chilli flakes, red
  • 4 cloves Garlic
  • 2 Zucchini, large

• Baking & Spices

  • 1 Basil seasoning, Dried
  • 1 Salt

• Oils & Vinegars

  • 199 1/4 g Sun dried tomatoes in oil, jarred
  • 233 1/3 g Tomato strips in oil, fresh semi-dried

• Dairy

  • 1 tbsp Butter
  • 1 cup Parmesan cheese
  • 595 3/4 ml Thickened cream

Found on cafedelites.com

Description

Ingredients

• 1 tablespoon butter
• 700g | 1½ lb skinless chicken thigh fillets, cut into strips
• 120g | 4oz fresh semi-dried tomato strips in oil, chopped *See Notes
• 100g | 3.5oz jarred sun dried tomatoes in oil, chopped
• 4 cloves garlic, peeled and crushed
• 300ml |1¼ cup thickened cream, reduced fat or full fat (or half and half)
• 1 cup shaved Parmesan cheese
• Salt to taste
• Dried basil seasoning
• Red chilli flakes
• 2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you dont have a Zoodle grater)

Directions

• 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.
• 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. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)
• 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.
• Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.

Nutrition