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Homemade Creamy Sun Dried Tomato Chicken Zoodles recipe photo
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Creamy Sun Dried Tomato Chicken Zoodles

A creamy, tangy chicken and sun-dried tomato sauce served over tender zucchini zoodles for a light, satisfying meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon butter
  • 1 1/2 lb skinless chicken thigh fillets cut into strips
  • 4 oz fresh semi-dried tomato strips in oil chopped; see notes
  • 3.5 oz 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
  • 1 pinch salt to taste
  • 1 teaspoon dried basil seasoning
  • 1/2 teaspoon red chilli flakes adjust to taste
  • 2 large zucchini made into zoodles (or summer squash); use a grater or zoodle maker

Instructions

  • Prepare the zucchini: using a zoodle maker or vegetable peeler, make zoodles from the 2 large zucchini and set aside.
  • Heat 1 tablespoon butter in a large skillet over medium-high heat until melted and shimmering.
  • Add the 1 1/2 lb chicken thigh strips to the hot pan and sprinkle with a pinch of salt; pan-fry, turning occasionally, until golden brown and cooked through, about 6–8 minutes depending on thickness.
  • Add the chopped fresh semi-dried tomato strips and chopped jarred sun-dried tomatoes to the pan along with 1 tablespoon of oil from the jar if desired, then add the crushed garlic and sauté until fragrant, about 1 minute.
  • Reduce the heat to low, pour in 1 1/4 cups thickened cream and stir to combine.
  • Stir in 1 cup shaved Parmesan until melted and smooth, then season with the remaining pinch of salt, 1 teaspoon dried basil, and 1/2 teaspoon red chilli flakes; taste and adjust seasoning if needed.
  • Add the zucchini zoodles to the skillet and toss gently to coat in the sauce; simmer over low heat until zoodles reach your desired tenderness, about 5–8 minutes.
  • Serve immediately while warm.

Equipment

  • Large skillet or frying pan
  • Knife
  • Cutting Board
  • zoodle maker or vegetable peeler
  • Measuring Spoons
  • Measuring Cups

Notes

  • If semi-dried tomato strips are unavailable, substitute with extra jarred sun-dried tomatoes.
  • Using 1 tablespoon of the oil from the sun-dried tomato jar adds extra flavour.
  • Adjust red chilli flakes to your preferred heat level.