Step 1

In a large saucepan, bring 6 cups of water to a simmer over low heat. Add olive oil and salt.

Step 2

Add zucchini noodles. Cook for one minute, then plunge noodles into an ice bath to stop the cooking process. Drain well and pat dry on a clean dish towel. Set-aside.

Step 3

Pre-heat a large skillet over medium heat. Add chicken broth and cream. Bring a boil. Combine cheese and cornstarch, then stir into broth mixture. Cook until Thickened(about 2 minutes) Gently fold in sun-dried tomatoes and zucchini noodles.

Step 4

Remove pan from heat and spoon cheesy zucchini noodles onto plates. Sprinkle crumbled bacon on top and serve.