Colorful chicken-zoodle skillet

This skillet dish provides about 160 percent of your daily need for vitamin A, a nutrient needed for healthy eyes, skin and hair.

Ingredients:
1 tablespoon cold-pressed canola oil
1 1/2 pounds chicken tenderloins
4 ounces roasted red bell peppers in oil
3 1/2 ounces sun-dried tomatoes in oil
5 cloves garlic, minced
1 1/4 cups half-and-half
1 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon ground cayenne pepper
1 1/2 pounds zucchini, cut into zoodles

Directions:
1. In a medium skillet, heat oil over medium-high heat. Add chicken and cook for 5 to 7 minutes or until chicken is cooked through and browned on all sides.
2. Add roasted bell peppers, sun-dried tomatoes and garlic. Stir and cook for 1 minute.
3. Turn heat down medium-low, and add the half-and-half and Parmesan cheese. Stir. Allow to simmer for 3 to 5 minutes or until cheese melts. Sprinkle with Italian seasoning and cayenne pepper.
4. Add zoodles and stir. Cook for 4 to 5 minutes or until zoodles are tender. Enjoy warm!

Makes 6 servings

Recipe contains: milk

Carb choices per serving: 1

Print recipe card.