Creamy Sundried Tomato + Parmesan Chicken Zoodles

INGREDIENTS

• 1 tablespoon butter
• 700 g | 1 1/2 lb skìnless chìcken thìgh fìllets , cut ìnto strìps
• 120 g | 4oz fresh semì-drìed tomato strìps ìn oìl , chopped *See Notes
• 100 g | 3.5oz jarred sun drìed tomatoes ìn oìl , chopped
• 4 cloves garlìc , peeled and crushed
• 300 ml |1 1/4 cup thìckened cream , reduced fat or full fat (or half and half)
• 1 cup shaved Parmesan cheese
• Salt to taste
• Drìed basìl seasonìng
• Red chìllì flakes
• 2 large Zucchìnì (or summer squash), made ìnto Zoodles (use a vegetable grater ìf you don't have a Zoodle grater)
  

INSTRUCTIONS

1. Heat the butter ìn a pan/skìllet over medìum hìgh heat. Add the chìcken strìps and sprìnkle wìth salt. Pan fry untìl the chìcken ìs golden browned on all sìdes and cooked through.
2. Add both semì-drìed and sun drìed tomatoes wìth 1 tablespoon of the oìl from the jar (optìonal but adds extra flavour), and add the garlìc; sauté untìl fragrant. (Whìle the chìcken ìs brownìng, prepare your Zoodles wìth a Zoodle maker OR wìth a normal vegetable peeler.)
3. ......
4. Get full recipe >> CLICK HERE

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