This pregnancy has been rough for our family. Not only have I not cooked in weeks, but I also do not want to eat just anything. This has made it really hard for all of us to agree on meals throughout the week.
So the other day I finally gave in and decided it was time to make something delicious for the hubby but a little on the healthy side for me.
Number one reason why I love this recipe is because it is different. Even though it’s different, it was so easy to make. Prep time was probably 10 minutes and cook time was 30.
Ryan was amazed at how good it was. He’s not a fan of the zoodles but this recipe could turn anyone into a zoodle fan. Even the kids were in love with it. Hailey woke up the next morning asking for spaghetti.
So grab your spiralizer and get ready to make some delicious Chicken and Sun-dried Tomato Zoodles.
1 ½ lb skinless chicken thigh fillets, cut into strips
4 oz Mushrooms , chopped
7 oz jarred sun dried tomatoes in olive oil, chopped
1 Tbsp butter
1 Cup Grated Parmesan cheese
1 ¼ cup half and half, fat free
4 Garlic Cloves, crushed
Salt and pepper to taste
1 Tsp Dried Basil
1 Tsp Chili Flakes
2 Large Zucchini, made into zoodles
First, melt the butter in a skillet over medium heat. Once the butter is melted, add the chicken, stirring occasionally, until it is cooked through. Sprinkle salt and pepper to your taste.
Add the sun dried tomatoes, mushrooms, and garlic. Sauté. If desired, you can add a tablespoon of the olive oil from the jarred sun dried tomatoes. This will give it extra flavor!
Then, put the heat on low. Add the half and half, parmesan cheese, basil, and chili flakes. Mix well.
Once the ingredients is combined, add the zoodles and simmer for about 5-8 minutes and serve!