Ingredients
1tbspbutter
1½lbschicken thigh filletsskinless, cut into strips
4ozsemi-dried tomato strips in oilfresh, chopped
3.5ozsun dried tomatoes in oiljarred, chopped
4garlic clovespeeled and crushed
1¼cupsthickened creamreduced fat or full fat, or half and half
1cupparmesan cheeseshaved
saltto taste
dried basil seasoning
red chili flakes
2large zucchinior summer squash, made into Zoodles
Preparation
Heat the butter in a pan over medium high heat.
Add the chicken strips, then sprinkle with salt.
Pan fry until the chicken is golden brown on all sides and cooked through.
Add the semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar.
Add the garlic, then sauté until fragrant.
Lower the heat, then add the cream and the Parmesan cheese.
Simmer while stirring until the cheese has melted through.
Sprinkle over the salt, basil, and red chilly flakes to taste.
Stir through the Zoodles and continue to simmer for 5 to 8 minutes until the zoodles have softened to desired doneness.
Serve warm, and enjoy!
