CREAMY SUNDRIED TOMATO & PARMESAN CHICKEN ZOODLES

 

In the mood for Italian!!  Here’s a healthy recipe without the pasta!

CREAMY SUNDRIED TOMATO & PARMESAN CHICKEN ZOODLES

MAKES 4 SERVINGS

PER SERVING

1 LEAN PROTEIN

1 ½ VEGETABLES

3 CONDIMENTS

INGREDIENTS

• Non-stick pan spray

• 1 1/3 pounds skinless chicken thigh fillets, cut into strips

• 1/2 ounce fresh semi-dried tomato strips in oil, chopped

• 1/2 ounce jarred sun dried tomatoes in oil, chopped

• 3 cloves garlic, peeled and crushed

• 1 ½ cup low fat plain greek yogurt

• 1/2 cup shaved Parmesan cheese

• ¼ tsp Salt

• 1 tsp Dried basil seasoning

• ½ tsp Red chilli flakes

• 1 ¼ pound Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)

INSTRUCTIONS

1. 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.

2. 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.)

3. 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.

4. Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.