Author Notes
Sun dried tomatoes and garlic and parmesan cheese infused in a cream based sauce, enveloping crispy, golden pan fried chicken strips and zoodles for the craziest low carb comfort food! —Karina
Ingredients
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1 tablespoon
butter
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1.5 pounds
skinless chicken thigh fillets, cut into strips
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4 ounces
fresh semi-dried tomato strips in oil, chopped
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4
cloves garlic, peeled and crushed
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1 1/4 cups
thickened cream, reduced fat or full fat (or half and half)
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1 cup
shaved Parmesan cheese
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Salt to taste
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Dried basil seasoning
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Red chilli flakes
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2
large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)
Directions
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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.
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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.)
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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.
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Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.
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