# Components:
→ 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 packed 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 (1.5 lb total), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
# Directions:
01 - Pat chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
03 - Reduce skillet heat to medium. Add minced garlic and sun-dried tomatoes to the pan; sauté for 1 minute until fragrant.
04 - Pour in chicken broth, scraping the bottom of the skillet to loosen browned bits. Simmer for 2 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for 3 to 4 minutes until sauce 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 gently for 2 to 3 minutes until heated through.
07 - In a separate pan, heat olive oil over medium-high heat. Add spiralized zucchini and salt; sauté for 2 to 3 minutes until tender but still firm.
08 - Serve chicken topped with creamy sun-dried tomato sauce over a bed of zucchini noodles. Garnish with additional basil and Parmesan if desired.
