Zoodles with Chicken and Creamy Parmesan and Sun-dried Tomato Sauce

Healthy and filling, this had even meat-eating DH going for seconds. Quick and easy too! Serve sauce over steamed broccoli instead of zoodles if you prefer.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 533 Calories

Ingredients

• 1 tablespoon butter
• salt to taste
• 2 large zucchini
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• ¾ cup grated Parmesan cheese
• 1 pinch red pepper flakes, or to taste
• 1 pinch dried basil, or to taste
• 1 teaspoon poultry seasoning, or to taste
• 1 ½ pounds skinless, boneless chicken breasts, cubed
• 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
• 1 tablespoon sun-dried tomato oil
• 1 ¼ cups evaporated skim milk
• 2 tablespoons vegan cream cheese substitute (such as Tofutti ®) (Optional)

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.

Step 2

Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.

Step 3

Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.

Step 4

Season chicken with poultry seasoning.

Step 5

Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.

Step 6

Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.