1 TBS coconut oil (or oil of choice)
1/2 sweet onion, thinly sliced
7oz jar sun dried tomatoes, drained and cut into strips
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
3 small zucchinis, spiralized
(Note before you start: This sauce comes together really fast, so be sure you have everything prepped and ready to go!)
Add 1 TBS of oil to a deep-bottom sauté pan on medium high heat. Add the onions and sauté until soft, about 3-5 minutes. Add the sun dried tomatoes and sauté for another 2 minutes. Add the garlic, salt, and pepper and stir until garlic is fragrant, about 1 minute.
Reduce heat to medium and add the cream. Bring to a boil, stirring occasionally.
Add the parmesan cheese and mix to combine. Allow sauce to simmer until cheese melts. If the sauce is too thick, add 1/4 cup vegetable or chicken stock. Taste and add any additional salt or pepper to your liking.
For the Zucchini Noodles:
Preheat oven to 400 degrees.
Spiralize the zucchini into spaghetti like strands. I like to run a knife a few times through the noodles to cut up the long strands.
Line a baking sheet with parchment paper and spray oil onto parchment paper.
Place in the oven and bake for 10 minutes.
Remove from oven.
Place zucchini noodles on a plate and top with sauce.
Optional, top with fresh basil and more fresh parmesan cheese.
If you want to add protein:
Heat 1 TBS oil in a large skillet or saute pan over medium-high heat.
Pat 2 lbs chicken breast dry with a paper towel and sprinkle evenly with 1 tsp salt and 1/4 tsp pepper. Add the chicken to the saute pan and cook on each side for 6-8 minutes or until the chicken is fully cooked. (A meat thermometer will read 165 degrees fahrenheit when placed in the thickest part of the chicken.) Cut chicken diagonally and add to sauce and noodles.