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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

  1. Cook the bacon. Set aside.

  2. 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.

  3. While Chicken is cooking, spiralize the zucchini.

  4. Add sundried tomatoes plus 1 tbsp of the oil from the jar and garlic. Saute 1-2 minutes or until garlic is fragrant.

  5. 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.

  6. Add zoodles and crumbled bacon and mix well. Cook until zoodles are just softened, about 2-3 minutes.

Recipe Notes

Feel free to substitute Pasta or Gluten Free Pasta in place of zoodles if zucchini is out of season.

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