Creamy Tuscan Chicken & Zoodles (Recipe)

Who’s ready to get their meal prep on? Save this recipe before you head to the store. This recipe makes enough for 3-4 meals.⁠
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Here’s the recipe: ⤵️⁠
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INGREDIENTS⁠
– 1 pound boneless/skinless chicken thighs⁠
– 1 teaspoon salt⁠
– 3/4 teaspoon black pepper⁠
– 1 1/2 teaspoons paprika⁠
– 3 tablespoons olive oil, divided⁠
�For The Sauce:⁠
– 2 tablespoons minced garlic⁠
– 1/2 tablespoon Italian seasoning (I used @flavorgod Italian seasoning)⁠
– 3 oz jarred sun dried tomato strips in oil drained (reserve 1 tablespoon of the oil for cooking)⁠
– 3/4 cup heavy or thickened cream⁠
– 1/4 cup chicken broth (more depending on thickness of sauce)⁠
– 3 cups spinach, chopped⁠
– 1/2 cup fresh grated Parmesan cheese⁠
– 2 tablespoons fresh chopped parsley to serve⁠
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INSTRUCTIONS⁠
* Season chicken with salt, pepper, and paprika.⁠
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* Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through. Transfer to a warm plate; set aside.⁠
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* Add the remaining olive oil and fry the garlic until fragrant (about 30 seconds to 1 minute); then add in the sun-dried tomatoes with 1 tablespoon sun-dried tomato oil into the pan. Fry for 1-2 minutes to release their flavors.⁠
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* Reduce heat to low-medium heat; add the cream and chicken broth and bring to a simmer 4-5 minutes while stirring occasionally. Season with salt, pepper, and Italian seasoning to your taste.⁠
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* Add in the chopped spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer on low for a another 1-2 minutes until cheese melts through the sauce.⁠
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* Add the chicken back into the pan; top with parsley. Divide chicken with zucchini noodles or steamed veggies into containers.

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