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Tomato & Parm Chicken Zoodles
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Brief Description
Sun-dried tomatoes and garlic and parmesan cheese in a cream based sauce with chicken strips and zoodles.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: grohde1015
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Posted On: May 20, 2020
Number of Servings:
Ingredients:
- tablespoons - butter
- 1 1/2 pounds - skinless chicken thigh fillets cut into strips
- 4 ounces - fresh semi dried tomato strips can sub with extra jarred sun-dried tomatoes
- 3 1/2 ounces - jarred sun dried tomatoes in oil chopped
- 4 whole - garlic cloves peeled and crushed
- 1 1/4 cups - thickened cream (reduced or full fat) half and half
- 1 cups - shaved Parmesan cheese
- 1 whole - salt to taste
- 1 whole - dried basil to taste
- 1 whole - red chili flakes
- 2 whole - large zucchini make into zoodles; can sub summer squash
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.
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