Creamy Spinach-Tomato Chicken with Zoodles

Combine garlic and 3 tbsp butter in a Suvie pan. Broil for 7 minutes. Do not fill reservoir before broiling.

Season chicken breasts with salt and pepper, coat in 1 tbsp olive oil and place in another Suvie pan.

Combine oregano and heavy cream with the broiled garlic in the Suvie pan then toss the tomatoes and spinach with the cream sauce.

Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour

During the cook, toss the zucchini noodles with 1 tsp salt and place in a strainer over a bowl in the fridge. This will help release excess water from the zucchini noodles making them less soggy when broiling.

After the cook, remove the pans from Suvie.

Drain excess liquid from the chicken pan, move the breasts to a cutting board and pat dry. Take the zucchini noodles from the fridge and squeeze excess water from them. Toss with 1 tbsp olive oil and place in a dry Suvie pan. Broil for 8 minutes tossing halfway through.

While the zucchini noodles are broiling, slice the chicken against the grain.

Optional step: remove tomato skins as they will often loosen or separate from the tomato flesh during the cook becoming tough to eat.

Add the sliced chicken to the cream sauce and toss to coat. Taste and adjust seasonings.

After the broil, remove the zucchini noodles from Suvie. Place noodles in a large bowl, then top with the creamy chicken. Garnish with the freshly grated parmesan, sprinkle with parsley and serve.