Total Time: 45 mins

Prep: 10 mins

Cook: 35 mins

Yield: 4-5 Servings

INGREDIENTS: 

• 1 lb. chicken breast tenders, cut 1 inch cubes
• 1 cup asparagus, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 red onion, chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon dried basil or 1/2 cup fresh basil, chopped
• 1 cup half and half
• 1 jar (3-4 oz) sun-dried tomatoes in oil
• 1 cup mozzarella cheese, shredded
• 2 large zucchinis, spiralized (Gluten-Free Option instead of pasta)

DIRECTIONS: 

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your chicken that has been cut into 1 inch cubes. Let the chicken brown as you add in the salt, pepper, red pepper flakes, and paprika. Once your chicken is cooked and seared add in the garlic, sundried tomatoes (that have been chopped into small bits), and asparagus then sauté for another minute. If using dried basil this is where you would sprinkle it in. If you’re using fresh basil then sprinkle on top right before serving.

Add half and half and cheese to the pot, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick just add in a little more half and half.

You can serve your sauce over any type of pasta (penne, spaghetti, linguine or go the gluten-free route and make zoodles). Zoodles are zucchini turned into the shape of noodles using a spiralizer. You do not need to peel the zucchini. Using a spiralizer shred your zucchini noodles and blanche them in hot water for 60 seconds then drain. Serve your Zoodles topped with your Chicken & Sundried Tomato Sauce.

Zoodles (Zucchini Noodles):