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

4.5
(2)

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.

Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 large zucchini

  • 1 ½ pounds skinless, boneless chicken breasts, cubed

  • 1 teaspoon poultry seasoning, or to taste

  • 1 tablespoon butter

  • 1 small onion, finely chopped

  • 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

  • 1 tablespoon sun-dried tomato oil

  • 4 cloves garlic, minced

  • 1 ¼ cups evaporated skim milk

  • ¾ cup grated Parmesan cheese

  • 2 tablespoons vegan cream cheese substitute (such as Tofutti ®) (Optional)

  • salt to taste

  • 1 pinch red pepper flakes, or to taste

  • 1 pinch dried basil, or to taste

Directions

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

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

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

  4. Season chicken with poultry seasoning.

  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.

  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.

Cook's Notes:

Add sliced mushrooms with onion in step 5 if desired.

Substitute reduced-fat half-and-half for the evaporated skim milk if desired.

Nutrition Facts (per serving)

533 Calories
24g Fat
32g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 533
% Daily Value *
Total Fat 24g 31%
Saturated Fat 8g 38%
Cholesterol 115mg 38%
Sodium 660mg 29%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 20%
Total Sugars 14g
Protein 49g
Vitamin C 87mg 435%
Calcium 449mg 35%
Iron 4mg 20%
Potassium 1586mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.