Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
For the Creamy Tuscan Sauce:
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
For the Zoodles:
- 4 medium zucchini, spiralized into zoodles
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- Season chicken breasts with salt, pepper, and dried Italian seasoning.
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant.
- Add chicken breasts to the skillet and cook until browned on both sides and cooked through. Remove from the skillet and set aside.
- In the same skillet, add cherry tomatoes, sun-dried tomatoes, and baby spinach. Cook until the spinach wilts and the tomatoes soften.
- Pour in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
- Slice the cooked chicken breasts and add them back to the skillet. Heat through.
- In a separate pan, sauté zucchini noodles in olive oil until they are just tender. Season with salt and pepper.
- Serve the creamy Tuscan chicken over the zoodles.
- Garnish with fresh basil if desired.
Nutritional Information (Approximate values per serving, assuming 4 servings):
- Calories: 600
- Total Fat: 45g
- Saturated Fat: 25g
- Cholesterol: 200mg
- Sodium: 700mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 40g