I made this while Randy and Rebecca visited and we all (the adults and most of the kids anyway).
INGREDIENTS
1 tablespoon butter
1 1/2 lb skinless chicken thigh fillets , cut into strips
4oz fresh semi-dried tomato strips in oil , chopped *See Notes ( I usually can't get this - seems to always be out of stock, so I just do the full 7-8 jar of sun dried tomatoes in oil, adding only the 1 tbsp of the oil as recommended)
3.5oz jarred sun dried tomatoes in oil , chopped
4 cloves garlic , peeled and crushed
1 1/4 cup thickened cream , reduced fat or full fat (or half and half)
1 cup shaved Parmesan cheese
Salt to taste
Dried basil seasoning
Red chilli flakes
2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)
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. Make sure to squeeze the zucchini in a towel after shredding, otherwise it gets really runny in the end. I don't have a zoodle maker so I just shred in my food processor. i don't know if you'll need to squeeze the zoodles if you make it like that.)
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 you can't find semi-dried tomato strips (usually found in a deli), sub with extra jarred sun-dried tomatoes
