Chicken Tender Chunks in a Sun-Dried Tomato Cream Sauce

Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe.

Servings: Serves 2.

Ingredients:

• • 1 package of chicken tenders, trimmed (to trim the tenders you’ll be cutting off the white tendon from the back*). Then cut them into bite-sized pieces.
  • 2 Tbl of oil from the jar of sun-dried tomatoes
  • Grated sea salt to taste
  • Grated pepper to taste
  • 3/4 cup of oil-packed sun-dried tomatoes cut into thin slices
  • 1/2 cup of diced shallots
  • 1 cup of heavy cream
  • 1/2 cup of dry white wine (or water if you don’t drink alcohol)
  • 2 Tbl of fresh basil chiffonade (chiffonade just means cut it into thin strips)

Instructions:

Heat the tomato oil in a medium saute pan. Add the chicken tender pieces and cook on medium-high heat until no pink remains. Season with grated salt and pepper. Transfer to a bowl or plate.
Add the shallots and sundried tomatoes to the saute pan. Cook, stirring for one minute on medium-high heat to loosen up the shallots. Reduce the heat to medium and add the cream and white wine. Add the chicken back to the pan and heat until the cream reduces a bit to thicken and heat the chicken.
Serve with basil chiffonade on top.
Enjoy!

Other Notes:

I served mine with a little cooked angel hair pasta. In the picture, you’ll see a small piece of garlic bread made from naan. A portion of pasta is one cup cooked. I usually only serve myself a half-cup. That’s plenty for me to get the pasta experience without an abundance of carbs.

*Here’s a little video to show you how to trim the tendons. Instead of a plier, you can do it with a tweezer. Just hold the tendon and follow the same instructions.

Cheers,