15m prep

15m cook

6 servings

Ingredients

• 1 tablespoon butter
• 1 tbsp olive oil
• 220g  sun dried tomatoes in oil, chopped
• 2 tsp crushed garlic
• 700g skinless chicken thigh fillets, cut into strips
• 1 cup grated Parmesan cheese
• 2 to 3 large zucchini
• Salt to taste
• 1 1/4 cup of cream
• Fresh Basil or dried Basil is also good at a pinch
• 1/4 tsp chili flakes and or fresh chilli to suit your taste buds

Method

Heat the butter and olive oil in a fry pan 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.

While the chicken is browning, prepare your Zucchini noodles with a spiralizer or with a normal veggie peeler.

Once chicken is browned add the sun dried tomatoes along a with 1 tablespoon of the oil from the jar (this adds extra flavour), and add the garlic, sauté until fragrant.

Lower heat, add the cream and the Parmesan cheese. Sprinkle over salt and red chilli flakes to your taste and simmer while stirring until the cheese has melted through.

Stir through the Zucchini noodles and continue to simmer until they have softened to your liking (about 4-6 minutes) add basil and serve.