Zucchini Tuscan Skillet Recipe
A delicious one skillet recipe filled with zucchini, chicken and more
Serving6
Ingredients
- 1 Tablespoon butter
- 1½ pounds boneless, skinless chicken breasts, (cut into strips)
- 4 ounces fresh semi-dried tomato strips in oil, (chopped) *See Notes
- 3.5 ounce sun dried tomatoes in oil, (chopped)
- 4 cloves garlic, (peeled and crushed)
- 1¼ cup thickened cream, (or half and half)
- 1 cup Parmesan cheese
- salt, to taste
- dried basil, to taste
- red chili pepper flakes, to taste
- 2 large zucchini, (made into Zoodles, use a vegetable grater if you don't have a Zoodle grater)
Instructions
- Heat the butter in a pan/skillet 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.
- Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)
- Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.
- Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.
Nutrition
Calories: 494 kcal · Carbohydrates: 20 g · Protein: 36 g · Fat: 31 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 160 mg · Sodium: 521 mg · Potassium: 1674 mg · Fiber: 4 g · Sugar: 10 g · Vitamin A: 1559 IU · Vitamin C: 46 mg · Calcium: 273 mg · Iron: 3 mg