Ingredients

The following ingredients have 4 Servings
  • 2/3 cup sun-dried tomato halves (or 10-12, soaked in hot water until soft, then drained well)
  • 1 bunch scallions (5-6 dark green parts removed, and cut into 1 inch pieces)
  • 1/2 cup full fat coconut milk
  • 1/2 tsp sea salt
  • 1 tsp fresh lemon juice
  • 1/8 tsp black pepper (or pinch crushed red pepper flakes for spice)
  • 2 cloves garlic
  • 1 lb boneless (skinless chicken breasts, sliced thin or pounded to 1/2 inch thickness)
  • 1-2 tsp cooking fat (coconut oil, ghee, bacon fat, etc.)
  • Large pinch onion powder
  • Large pinch salt
  • Large pinch pepper
  • 3-4 medium zucchinis (peeled (if desired) and spiralized)
  • Large pinch salt (for the zucchini)
  • 2 tbsp fresh chopped parsley

Instruction

  • Line a large bowl with paper towel. Toss the zucchini noodles with salt and let them rest on the paper towel while you prepare the chicken and sauce.
  • For the sauce, blend together the sun dried tomatoes, scallions, coconut milk, lemon juice, garlic salt and pepper in a high speed blender or food processor, until nearly pureed (it should be thick)
  • Sprinkle the chicken with salt, pepper and onion powder on both sides and cook in a large skillet with 1-2 tsp cooking fat over medium heat, until browned on both sides and cooked through, then remove to a plate
  • Wipe out the skillet (or use a separate one if you wish) and coat with a thin layer of cooking fat, then add the zucchini noodles.
  • Sauté and toss to evenly cook for just 2 minutes, or until just barely softened. Overcooking will lead to very watery noodles, although a bit water is okay since it will thin out the thick sauce
  • Transfer noodles to a large bowl, leaving excess water in the pan. Slice the chicken into bite size pieces and add to the noodles. Add 3/4 of the sauce and toss, add the rest if you need to/want to depending on how saturated you want the noodles (everyone will have slightly different amount of noodles, so you may wind up with a bit extra sauce, though you will definitely have enough!
  • Lastly, toss in the parsley or simply sprinkle on top. Save leftovers covered in the refrigerator for up to 4 days. Serves 4, enjoy!