# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 preferred)
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 1.54 lbs), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
# How-To:
01 - Pat chicken breasts dry. Season both sides evenly 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 just cooked through. Transfer to a plate and cover loosely with foil.
03 - Reduce skillet heat to medium. Add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
04 - Pour chicken broth into the skillet, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and Parmesan cheese. Simmer for 3 to 4 minutes until the sauce thickens. Add crushed red pepper flakes and chopped fresh basil, stirring to combine.
06 - Return chicken breasts to the skillet, spoon sauce over them, and gently simmer 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 yet firm.
08 - Serve chicken topped with sauce over the bed of zucchini noodles. Garnish with additional basil and Parmesan if desired.
