Sun-dried Tomatoes and Zoodles

3 slices grilled chicken breasts 

1/4 cup chopped onion

4 cloves garlic, minced

3 leaves fresh basil, finely diced

6 oz. sun-dried tomatoes, chopped 

1 can evaporated milk

1/2 cup Parmesan cheese, grated

2 zucchini, cut into zoodles

Olive oil

Butter

Salt and pepper 

I cheated a little bit and used pre-cooked frozen chicken breasts that were in my freezer begging to be used. I prepared all my veggies first and got everything ready, because it goes so quick, this took maybe 15 minutes start to finish. 

Add a little olive oil to a large lidded pan, add in chicken and onion, cook until chicken is heated through, add garlic, basil, and sun-dried tomatoes. Salt and pepper to taste. Stir for a few minutes then add in evaporated milk and zoodles. Bring to a simmer and cover about 6 minutes until zoodles are tender. Add in Parmesan and toss. 

Banana Nut Bread

2 cups flour 

1 tsp. salt

2 tsp. baking soda 

Whisk or sift together flour, salt, and baking soda well in a large bowl. 

2 sticks butter

1 cup white sugar 

1 cup light brown sugar

4 eggs 

2 cups mashed ripe banana 

1 tsp. vanilla bean paste 

1 cup chopped walnuts 

Using mixer cream butter and sugar, then turning down to low add eggs one at a time mixing after each addition, then stir in vanilla bean paste and walnuts. You can also add 1/4 cup mini dark chocolate chips at this time of you like. 

Pour banana sugar mixture into the dry ingredients. Fold and gently stir until all flour is moistened. Do not over mix. 

Pour into greased and floured bundt pan or two loaf pans and bake at 350 for 50-60 minutes. Test with a toothpick. Allow to cool ten minutes then invert and remove from pan allowing to cool on rack completely. 

To store left overs wrap in plastic wrap and foil to keep moist.