Ingredients

1 tablespoon ghee

1 1/2 lb skinless chicken thigh fillets , cut into strips

8oz fresh semi-dried tomato strips in oil , chopped 

4 cloves garlic , peeled and crushed

1 1/4 cup thickened cream – I used gluten free Alfredo sauce  

1 cup shaved Parmesan cheese

Salt to taste

Dried basil seasoning

Red chilli flakes

2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don’t have a Zoodle grater)

Instructions

1. Heat the ghee in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.

2. Add sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)

3. Lower heat, add the cream/Alfredo sauce and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.

4. Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.

Recipe adapted from Cafe Delights.