This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta. Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.
Sun-Dried Tomatoes For The Win
Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up. They were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor. The oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).
- MAKES ZUCCHINI NOODLES AND VEGGIE PASTA IN…
- 5 LABELED JAPANESE 420-GRADE STAINLESS STEEL…
If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.
Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!
Looking for the perfect spiral dessert? Try my apple zoodles!
Parmesan Chicken Zoodles
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 ½ pound chicken thighs boneless, skinless, cut into strips or chunks
- 1 7.5 ounce sun-dried tomatoes julienned
- 4 cloves garlic minced
- 2 cups half-and-half
- 1 cup Parmesan cheese freshly grated
- Kosher salt to taste
- pinch dried basil
- pinch dried red pepper flake
- 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
- Lower the heat to medium.
- Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
- Reduce heat to low and stir in the cream.
- Add the cheese and stir until melted.
- Season with salt and add dried basil and red pepper flake.
- Add the zucchini, stir, and cook for about 5 minutes or until al dente.
- Serve with additional Parmesan cheese sprinkled on top if desired.
Notes
Nutrition
- Compact 4-in-1 Design – The only zucchini…
- Built-in Storage Container – Mess-free spiralizing…
