Creamy Tuscan Quark Chicken with Zucchini Noodles

Discover the perfect high-protein dinner with this Creamy Tuscan Quark Chicken and Zucchini Noodles. This dish combines tender chicken breast with a silky quark-based sauce, infused with sun-dried tomatoes and spinach, served over fresh zucchini noodles for a satisfying and nutritious meal.

• 60 g protein
• 550 kcal
• 45 min total time
• 2 servings

Ingredients

• 250 g Quark
• 400 g Skinless Chicken Breast
• 2 medium Zucchini
• 1 tbsp Olive Oil
• 2 cloves Garlic
• 50 g Sun-dried Tomatoes
• 80 ml Low-sodium Chicken Broth
• 100 g Fresh Spinach
• 1 tsp Salt
• 1 tsp Black Pepper
• 30 g Parmesan Cheese
• 5 g Fresh Basil

Method

1. Begin by spiralizing two medium zucchinis into noodles and set aside.
2. In a large skillet, heat a tablespoon of olive oil over medium-high heat.
3. Slice two chicken breasts into strips, season with salt and pepper, and cook in the skillet until golden brown, about 5-6 minutes per side. Remove and set aside.
4. In the same skillet, add minced garlic and chopped sun-dried tomatoes, sauté for 1-2 minutes until fragrant.
5. Reduce the heat to medium and stir in 250g of quark, followed by 1/3 cup of low-sodium chicken broth. Mix until the sauce is smooth.
6. Add fresh spinach to the sauce, cooking until wilted, about 2 minutes.
7. Return the chicken to the skillet, ensuring it's well-coated with the creamy sauce. Simmer for an additional 2-3 minutes.
8. In a separate skillet, quickly sauté the zucchini noodles with a sprinkle of salt for 2-3 minutes, until just tender.
9. Serve the creamy Tuscan chicken over zucchini noodles, garnished with freshly grated parmesan and basil leaves.