Parmesan Chicken Zoodles
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.
Servings 6 servings
Calories 457kcal
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.
Nutrition
Calories: 457kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 397mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 1mg