Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 4 medium zucchini, ends trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup (60ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (25g) grated Parmesan cheese, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tbsp chopped fresh basil, for garnish

Instructions:

  1. Season chicken cubes with garlic powder, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  3. Spiralize zucchini into zoodles. Lightly salt and pepper the zoodles.
  4. Heat olive oil in the same skillet. Add zoodles and sauté for 2-3 minutes, until slightly tender but still firm (al dente). Remove from skillet and set aside.
  5. Add sun-dried tomatoes and minced garlic to the skillet. Sauté for 1 minute, until fragrant.
  6. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
  7. Stir in heavy cream, Parmesan cheese, and red pepper flakes (if using). Simmer for 2-3 minutes, until the sauce has thickened slightly.
  8. Add the cooked chicken and zoodles back to the skillet. Toss to coat everything evenly with the sauce.
  9. Garnish with fresh basil and extra Parmesan cheese. Serve immediately.