Creamy Sundried Tomato + Parmesan Chicken Zoodles
User Reviews
4.8
Creamy Sundried Tomato + Parmesan Chicken Zoodles
Description
The recipe centers on cooking chicken thigh strips until golden, then enhancing them with chopped sun-dried and fresh tomatoes, crushed garlic, and some oil from the sun-dried tomato jar for added depth. Thickened cream and shaved Parmesan cheese are stirred in to form a creamy sauce, seasoned with salt, dried basil, and red chili flakes for mild heat. The zucchini noodles, or 'zoodles,' are then gently simmered in this rich sauce until tender but not mushy, allowing the flavors to meld without overpowering the delicate vegetable texture.
The result is a creamy, savory dish where the sweetness and acidity of the tomatoes balance the rich cream and cheese, while the chicken provides substantial protein. Using zucchini noodles keeps the dish lighter in carbohydrates compared to traditional pasta. This meal serves well on its own for a filling dinner but can also be paired with a crisp green salad for added freshness.
As noted, semi-dried tomato strips can be substituted with extra jarred sun-dried tomatoes if unavailable. Including some of the oil from the jar enhances flavor but is optional. Adjust the spice level by varying the red chili flakes to taste. Careful simmering of the zoodles ensures they retain some bite and do not become overly soft.
Ingredients
- 1 tablespoon butter
- 1 ½ lb chicken thigh fillet cut into strips, skinless
- 4 oz tomato chopped *See Notes, fresh, semi-dried strips in oil
- 3.5 oz sun dried tomatoes chopped, jarred, in oil
- 4 cloves garlic peeled and crushed
- 1 ¼ cup thickened cream reduced fat or full fat (or half and half)
- 1 cup Parmesan Cheese shaved
- 1 pinch salt to taste
- 1 teaspoon basil dried seasoning
- ½ teaspoon red chili flakes adjust to taste
- 2 large zucchini or summer squash, use a vegetable grater if you don't have a Zoodle grater, made into zoodles
Instructions
- 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.
- 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.)
- 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.
- Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.
Notes
- If semi-dried tomato strips aren't available, replace them with additional jarred sun-dried tomatoes.
- Adding a tablespoon of oil from the sun-dried tomato jar intensifies the flavor, but this is optional.
- Adjust the red chili flakes according to your preferred spice level to balance the dish's heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 172mg | 57% |
| Sodium | 434mg | 18% |
| Potassium | 1.277mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1.561IU | 0% |
| Vitamin C | 56mg | 62% |
| Calcium | 219mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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