Chicken zoodle pan in parmesan sauce

Ingredients for 2 servings:

• 20 g butter
• 300 g chicken breast
• 200 g cherry tomatoes
• 1 garlic clove(s)
• 1 tbsp olive oil
• ½ zucchini
• 2 tbsp yogurt, Greek
• 1 shot of milk
• 35 g Parmesan, freshly grated
• n. B. Salt
• n. B. Pfeffer
• some basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Rinse the meat under cold water and cut into small pieces. Heat butter in a pan and sear the meat until golden brown. Wash and halve the cherry tomatoes, peel and finely chop the garlic clove, and add the tomatoes and garlic to the pan with the olive oil. Wash the zucchini and spiralize it. Deglaze the meat, tomatoes, and garlic with a splash of milk and reduce the heat. Add the Greek yogurt and Parmesan cheese and bring to a boil, stirring constantly. Season the sauce with salt, pepper, and basil. Add the zucchini to the pan and gently fold in. Let it simmer for a while. 436 kcal per serving.