# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5.3 oz each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - 4.2 oz sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1.4 oz grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon chopped fresh basil, plus extra for garnish
→ Zoodles
13 - 4 medium zucchini (about 24.7 oz), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
# How to Prepare:
01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Remove and keep warm covered loosely with foil.
03 - Reduce heat to medium and add minced garlic and sun-dried tomatoes to the skillet. Sauté for 1 minute until aromatic.
04 - Pour in chicken broth, scraping any browned bits from the pan. Simmer the mixture for 2 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for 3 to 4 minutes until it thickens slightly. Add crushed red pepper flakes and chopped basil, stirring to combine.
06 - Return chicken breasts to the skillet, spoon sauce over them, and simmer for an additional 2 to 3 minutes until thoroughly heated.
07 - In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add spiralized zucchini noodles and salt, sautéing for 2 to 3 minutes until just tender but not soggy.
08 - Place zucchini noodles on plates and top with chicken breasts and creamy sun-dried tomato sauce. Garnish with extra chopped basil and grated Parmesan as desired.
