# What You'll Need:
→ 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 ounces sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1.5 ounces grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon fresh basil, chopped
→ Zoodles
13 - 4 medium zucchini (about 1.5 lbs), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
# How To Make It:
01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken breasts 5 to 6 minutes per side until golden and cooked through. Remove and keep warm covered loosely with foil.
03 - In the same skillet, reduce heat to medium. Add minced garlic and sliced sun-dried tomatoes; sauté for 1 minute until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
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.
06 - Return chicken breasts to skillet, spoon sauce over them, and simmer gently for 2 to 3 minutes until heated through.
07 - In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add zucchini noodles and ½ teaspoon salt; sauté for 2 to 3 minutes until just tender but still firm.
08 - Plate zoodles and top with chicken and sun-dried tomato sauce. Garnish with additional fresh basil and Parmesan if desired.
