Creamy Sundried Tomato + Parmesan Chicken Zoodles

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Sun-dried tomatoes and garlic and parmesan cheese infused in a cream based sauce, enveloping crispy, golden pan fried chicken strips and zoodles for the craziest low carb comfort food.

Recipe by:

Serves: 6 people


1 tablespoon butter

700g (1½ lb) skinless chicken thigh fillets, cut into strips

120g (4oz) fresh semi-dried tomato strips in oil, chopped *See Notes

100g (3.5oz) jarred sun dried tomatoes in oil, chopped

4 cloves garlic, peeled and crushed

300ml (1¼) cup thickened cream, reduced fat or full fat (or half and half)

1 cup shaved Parmesan cheese

Salt to taste

Dried basil seasoning

Red chilli flakes

2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don’t have a Zoodle grater)


*If you can’t find semi-dried tomato strips (usually found in a deli), sub with extra jarred sun-dried tomatoes


  1. 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. READ MORE

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