October 18, 2018

Sundried Tomato Bacon Parmesan Chicken Zoodles

Name: Sundried Tomato Bacon Parmesan Zoodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 strips bacon; 1-1/2 lb chicken thighs (cut into bite size pieces); 2 jars 4 oz sun dried tomatos (chopped); 4 cloves garlic (minced); 1-1/4 cup unsweetened almond milk; 2 tbsp gluten free flour; 1 cup shredded parmesan (or dairy substitute); 1/2 tsp dried basil; 1/4 tsp red pepper flakes; salt and pepper to taste; 2 large zucchini (spiralized)

Sundried Tomato Bacon Parmesan Chicken Zoodles

I don’t know about you, but as the weather cools, I find myself wanting heartier warm meals. But I also want to take advantage on the last of the fresh veggies from the garden. This Sundried Tomato Bacon Parmesan Chicken Zoodles recipes checks off both of those boxes!

If you aren’t a fan of zoodles (spiralized zucchini noodles) you can use any other spiralized noodles like sweet potato or use your favorite pasta noodle – wheat or gluten free. I love recipes that give you options! Personally, I made half with zoodles (for me) and half with gluten free noodles (for the hubby). If using Pasta, cook the noodles to just cooked while making the chicken and sauce.

This hearty meal utilizes the bounty of summer.

Sundried Tomato Bacon Parmesan Zoodles

This hearty Zoodle Recipes utilizes the bounty of the summer.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 people

Ingredients

4 strips bacon
1-1/2 lb chicken thighs cut into bite size pieces
2 jars 4 oz sun dried tomatos chopped
4 cloves garlic minced
1-1/4 cup unsweetened almond milk
2 tbsp gluten free flour
1 cup shredded parmesan (or dairy substitute)
1/2 tsp dried basil
1/4 tsp red pepper flakes
salt and pepper to taste
2 large zucchini spiralized

Instructions

Cook the bacon. Set aside.
Add the chicken pieces to the same pan as the bacon drippings. Cook on Medium heat until cooked through, about 5 minutes. Drain any excess liquid.
While Chicken is cooking, spiralize the zucchini.
Add sundried tomatoes plus 1 tbsp of the oil from the jar and garlic. Saute 1-2 minutes or until garlic is fragrant.
Whisk together the almond milk and gluten free flour, then lower the heat on the chicken and add the milk and parmesan cheese. Stir until cheese and milk is well combined and cheese is melted. Add the basil, red pepper flakes, salt and pepper.
Add zoodles and crumbled bacon and mix well. Cook until zoodles are just softened, about 2-3 minutes.