How To Make Creamy Parmesan Chicken Zoodles
Enjoy a unique bite of these chicken zoodles coated in a creamy parmesan and sun-dried tomatoes sauce. Cook this up in just 30 minutes!
Serves:
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
Instructions
-
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.
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Sprinkle over the salt, basil, and red chilly flakes to taste.
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Stir through the Zoodles and continue to simmer for 5 to 8 minutes until the zoodles have softened to desired doneness.
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Serve warm, and enjoy!
Recipe Notes
Â
If you don’t have a Zoodle grate, use a vegetable grater to create those zucchini noodle spirals.
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Nutrition
- Calories:Â 759.38kcal
- Fat:Â 67.09g
- Saturated Fat:Â 23.63g
- Trans Fat:Â 0.25g
- Monounsaturated Fat:Â 28.93g
- Polyunsaturated Fat:Â 10.59g
- Carbohydrates:Â 10.33g
- Fiber:Â 2.08g
- Sugar:Â 4.29g
- Protein:Â 30.90g
- Cholesterol:Â 201.00mg
- Sodium:Â 779.58mg
- Calcium:Â 362.97mg
- Potassium:Â 839.78mg
- Iron:Â 1.87mg
- Vitamin A: 318.71µg
- Vitamin C:Â 37.03mg
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