Ingredients

The following ingredients have 4 Servings
  • 3 to 4 zucchini
  • 2 tablespoons olive oil
  • 12 ounces boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • salt and pepper (, to taste)
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 4 garlic cloves (, minced)
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) can (low sodium diced tomatoes)
  • 1/2 cup vodka
  • 1 cup 2% milk
  • 1/2 cup grated parmesan cheese

Instruction

  • Peel zucchini lengthwise with a vegetable peeler to create long strips.
  • Lay zucchini strips flat on a paper towel-lined baking sheet; set aside to dry.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  • Season chicken breasts with thyme, salt and pepper; add to skillet and cook for 4 minutes per side, or until cooked through.
  • Remove from skillet; cut into strips and set aside. Cover to keep warm.
  • In the same skillet, heat the butter and olive oil over medium heat.
  • Add garlic and tomato paste and cook for 30 seconds, or until fragrant.
  • Stir in diced tomatoes and bring to a boil; reduce heat and simmer gently for 10 minutes.
  • Add the vodka and simmer for 8 to 10 minutes.
  • Stir in milk and continue to simmer for 10 more minutes.
  • Stir in the cheese; continue to stir until well incorporated.
  • Add previously prepared chicken and zucchini to the sauce; cook for 1 more minute, or until heated through.
  • Remove from heat and serve.