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Creamy Tomato Basil Chicken & Zucchini Noodles.

  • 1 (5 oz) pkg
    baby spinach
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 12 fl oz
    heavy cream
  • 4 oz
    Parmesan cheese
  • 16
    sun-dried tomatoes, oil-packed
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    Italian seasoning
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce (skip the spinach if it came pre-washed).
    4 medium zucchini squash
    1 (5 oz) pkg baby spinach
    1 small pkg fresh basil
  • 2
    Use a spiralizer, julienne (or regular) peeler to make zucchini noodles; set aside.
  • 3
    Grate Parmesan into a small bowl.
    4 oz Parmesan cheese
  • 4
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.
    1 ½ lb chicken breasts, boneless skinless
    1 tsp salt
    ½ tsp black pepper
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    Peel and mince the garlic.
    2 cloves garlic
  • 7
    When the skillet is hot, add oil, and swirl to coat. Add chicken and cook until golden brown and cooked through, 3-4 minutes on each side; remove chicken and set aside on a plate.
    2 tsp virgin coconut oil
  • 8
    After setting the chicken aside, keep the pan on the heat and reduce to medium. Add the garlic, cream, broth, Italian seasoning, and Parmesan; cook, stirring occasionally until the sauce starts to thicken, 3-4 minutes.
    12 fl oz (1 ½ cups) heavy cream
    8 fl oz (1 cup) chicken or vegetable broth
    1 tsp Italian seasoning
  • 9
    Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  • 10
    Drain and thinly slice the sun-dried tomatoes.
    16 sun-dried tomatoes, oil-packed
  • 11
    Add the spinach, basil, and sun-dried tomatoes to the skillet and let it simmer until the spinach starts to wilt, 2-3 minutes; stir in any accumulated juices from the plate with the cooked chicken. Remove from heat.
  • 12
    Add the zucchini noodles to the sauce and gently toss until well coated.
  • 13
    Slice the chicken crosswise into strips.
  • 14
    To serve, divide the zucchini noodles between bowls. Top with chicken and cream sauce; enjoy!