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⠀
Creamy Sundried Tomato + Parmesan Chicken Zoodles⠀
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Sun-dried tomatoes and garlic and parmesan cheese infused in a cream based sauce, enveloping crispy, golden pan fried chicken strips and zoodles⠀
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Ingredients:⠀
1 1/2 lb skinless chicken thigh fillets , cut into strips⠀
4oz fresh semi-dried tomato strips in oil , chopped⠀
3.5oz jarred sun dried tomatoes in oil , chopped⠀
4 cloves garlic , peeled and crushed⠀
1 1/4 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 don’t have a Zoodle grater)⠀
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Instructions:⠀
Heat 1 tbsp 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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