# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp Italian seasoning
05 - 2 tbsp olive oil
→ Sauce
06 - 3 cloves garlic, minced
07 - 4 oz sun-dried tomatoes in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1/3 cup grated Parmesan cheese
11 - 1 tsp crushed red pepper flakes (optional)
12 - 1 tbsp chopped fresh basil, plus extra for garnish
→ Zoodles
13 - 4 medium zucchini (about 1.5 lbs), spiralized into noodles
14 - 1 tbsp olive oil
15 - ½ tsp salt
# How-To Steps:
01 - Pat chicken breasts dry and 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 for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and loosely cover with foil.
03 - Reduce skillet heat to medium. Add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
04 - Pour in chicken broth, scraping the browned bits from the pan. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and grated Parmesan cheese. Continue simmering for 3 to 4 minutes until the sauce thickens. Add crushed red pepper flakes and chopped basil, stirring to combine.
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 olive oil over medium-high heat. Add spiralized zucchini and salt; sauté for 2 to 3 minutes until just tender, avoiding sogginess.
08 - Serve chicken topped with sauce over a bed of warm zucchini noodles. Garnish with additional fresh basil and Parmesan cheese as desired.
