Creamy Sundried Tomato + Parmesan Chicken Zoodles
Sun-dried tomatoes and garlic and parmesan cheese infused in a cream based sauce, enveloping crispy, golden pan fried chicken strips and zoodles for the craziest low carb comfort food.
Servings: 6 people
Ingredients
- 1 tablespoon butter
- 1 1/2 lb skinless chicken thigh fillets cut into strips
- 4 oz fresh semi-dried tomato strips in oil chopped *See Notes
- 3.5 oz 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
- 1 pinch salt to taste
- 1 teaspoon Dried basil seasoning
- 1/2 teaspoon Red chilli flakes adjust to taste
- 2 large Zucchini made into zoodles or summer squash, use a vegetable grater if you don't have a Zoodle grater
Instructions
- 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.
Notes
*If you can't find semi-dried tomato strips (usually found in a deli), sub with extra jarred sun-dried tomatoes
Nutrition
Calories: 480kcal | Carbohydrates: 21g | Protein: 33g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 434mg | Potassium: 1.277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1.561IU | Vitamin C: 56mg | Calcium: 219mg | Iron: 3mg