1 TBSP butter
1.5 lbs skinless chicken thighs - cut into short strips
3-4 oz semi-dried tomato strips (I found them in a bag by the jarred sun dried tomatoes in the produce section, it says something to the extent of them being 'extra tender')
3.5 oz jarred sun dried tomato strips in oil
4 garlic cloves, peeled and crushed
1 1/4 cup cream, half & half or canned coconut milk/creme
1 cup shaved parmesan cheese
salt, dried basil, red chili flakes to taste
2 large zucchini - spiral cut into Zoodles!
Heat butter in a large pan over medium-high heat. Add chicken strips and season with salt. Fry until golden brown on all sides.
Add the semi-dried and jarred sun-dried tomatoes with 1 TBSP oil from the jar, and add the garlic; saute about 3 minutes.
Lower heat, add the cream and cheese; simmer while stirring until cheese is melted. Season to taste with salt, basil and red chili flakes.
Combine with zoodles and simmer until the zoodles have softened to your liking (4-7 minutes).