1 1/2 lbs skinless chicken breasts cut into strips
7.5 oz. jar sundried tomatoes in oil, chopped
4 cloves garlic, pressed
1 1/4 cup cream
1 cup shaved parmesan cheese
salt to taste
Dried basil
Red chili flakes
2 large zucchini made into zoodles
Instructions
Heat the butter in a pan/skillet over medium high
heat. Add the chicken strips and sprinkle with
salt. Pan fry the chicken until golden browned on
all sides and cook through.
Add sun-dried tomatoes and 1 Tbsp. of the oil from
the jar, the garlic; sauté until fragrant.
Lower heat, add the cream and parmesan cheese;
simmer while stirring until the cheese has melted
through. Sprinkle over salt, basil and red chili
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.
Originally Submitted
4/30/2021
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