ZOODLES WITH CHICKEN AND CREAMY PARMESAN AND SUN-DRIED TOMATO SAUCE

Zoodles with Chicken and Creamy Parmesan and Sun-dried Tomato Sauce image

Healthy and filling, this had even meat-eating DH going for seconds. Quick and easy too! Serve sauce over steamed broccoli instead of zoodles if you prefer.

Provided by grampnana

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

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Ingredients

2 large zucchini
1 ½ pounds skinless, boneless chicken breasts, cubed
1 teaspoon poultry seasoning, or to taste
1 tablespoon butter
1 small onion, finely chopped
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
1 tablespoon sun-dried tomato oil
4 cloves garlic, minced
1 ¼ cups evaporated skim milk
¾ cup grated Parmesan cheese
2 tablespoons vegan cream cheese substitute (such as Tofutti ®)
salt to taste
1 pinch red pepper flakes, or to taste
1 pinch dried basil, or to taste

Steps:

Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.
Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.
Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.
Season chicken with poultry seasoning.
Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.
Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 32.3 g, Cholesterol 114.8 mg, Fat 24.3 g, Fiber 5.6 g, Protein 49.3 g, SaturatedFat 7.5 g, Sodium 659.5 mg, Sugar 13.6 g