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Pan Seared Chicken Cutlet with Zoodles and Sun-dried Tomato Alfredo Sauce

I was in the produce section in the grocery looking for inspiration for dinner when I went around the corner and found Zoodles already to cook. This gave me a little thrill. A healthy shortcut to a dinner time meal. Next, I go to the meat department and pickup some chicken cutlets. Cutlets will make the meal prep go even faster. At my final destination I pick up some Parmesan – already grated. This meal is coming together nicely and quickly.

This is often how I plan my meals. It seems whenever I plan a week full of meals the plans seemed to get derailed for one reason or another and I end up wasting food. That really bothers me. Now, I try to draw from three different ideas for dinnertime meals, and then wing it from there. That seems to work out for us. It gives us room for leftovers/planovers or testing new recipes, and then I do not have any waste. I hope this gives you a little inspiration to check around the corner of your grocery store and try something new.

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  • Zoodles (see website)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 16 oz. chicken cutlets
  • 1 tbsp all-purpose seasoning (see website)
  • 2 tbsp butter
  • 2 tbsp paleo all-purpose flour (see website)
  • 2 garlic, minced
  • 1 1/2 c parmesan, grated
  • 2 c cashew milk
  • 2 tbsp sun dried tomatoes, minced
  • basil, fresh, garnish

Prep zoodles (see website).

In a large skillet over medium heat warm olive oil. Season chicken cutlets with all-purpose seasoning. Cook chicken to a golden brown color. Remove from skillet and set aside.

Melt butter in skillet. Add flour and cook for 1-2 minutes. Pour in some of the cashew milk to deglaze the skillet; stirring continuously. Add garlic. Slowly pour remains cashew milk into skillet while whisking.

Whisk out any lump of flour. Remove skillet from heat and stir in parmesan.

In a separate skillet melt butter. Add zoodles and cook until warm, not mushy. Remove zoodles and plate.

Return alfredo sauce to heat and whisk. Spoon Alfredo over zoodles.

Cut chicken cutlets on the bias and place on top of zoodles. Serve. Eat. Enjoy.

 

2 thoughts on “Pan Seared Chicken Cutlet with Zoodles and Sun-dried Tomato Alfredo Sauce

  1. Nice recipe

  2. Thank you.

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