In a large pan over medium heat, melt coconut oil, add garlic and cook for 30 seconds.
Add the sundried tomatoes and chicken broth; increase to medium heat
and bring to a boil. Reduce the heat and simmer until the tomatoes are tender, roughly 10 minutes.
Add in the cream and whisk. Bring to a boil and then lower the heat until the sauce is thick enough to coat a spoon. Remove from the stove and set aside.
Sprinkle the chicken breasts with salt and pepper on both sides. In a separate pan over medium high heat and warm the coconut oil. Add in the chicken breasts and brown, roughly 4 minutes per side.
Add in the cream mixture and let simmer for 8 to 10 minutes and serve over zucchini noodles.