Friday, April 28, 2017

creamy sun-dried tomato and parmesan chicken zoodles... 20 minutes

the goods:

1 tablespoon butter
2 boneless, skinless chicken breasts, cut into strips
1 jar (8 ounces) sun-dried tomatoes in oil, chopped
4 garlic cloves, peeled and crushed
1 and 1/4 cup heavy cream
1 cup shaved parmesan
dried basil
red pepper flakes
2 large zucchini, spiralized

In a large skillet over medium-high heat, melt the butter. Add the chicken strips and sprinkle with salt. Pan fry until golden and browned on all sides and cooked through, about 5 minutes.
Add sun-dried tomatoes with 1 tablespoon oil from jar. Add garlic and saute until fragrant. Lower heat to medium-low, and add cream and parmesan; stir to combine and simmer until cheese has melted. Season with salt, pepper, and red pepper flakes, as desired. Add zoodles and stir to coat in sauce. Simmer for about 5 minutes more to warm and soften zoodles. Serve topped with additional shaved parmesan.

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