- 2 large zucchini
- 1 1/2 pounds skinless, boneless chicken breasts, cubed
- 1 teaspoon poultry seasoning, or to taste
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
- 1 tablespoon sun-dried tomato oil
- 4 cloves garlic, minced
- 1 1/4 cups evaporated skim milk
- 3/4 cup grated Parmesan cheese
- 2 tablespoons vegan cream cheese substitute (such as Tofutti ®) (optional)
- salt to taste
- 1 pinch red pepper flakes, or to taste
- 1 pinch dried basil, or to taste
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.
- Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.
- Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.
- Season chicken with poultry seasoning.
- Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.
- Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.