Chicken Zucchini Pasta

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Start by preparing the zucchini noodles: Using a spiralizer, create noodles from the zucchinis. Set aside the noodles on paper towels to absorb excess moisture.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the chicken breasts to the skillet. Season generously with oregano, basil, salt, and pepper. Cook for 5-7 minutes on each side until cooked through and golden brown.
4. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips against the grain.
5. In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften.
6. Add the spiralized zucchini noodles to the skillet. Toss gently to combine with the tomatoes, cooking for another 2-3 minutes until tender but still crisp.
7. Return the sliced chicken to the skillet and mix everything together. Cook for an additional minute to heat through.
8. Remove from heat and stir in the fresh basil. If desired, sprinkle with grated Parmesan cheese before serving.