Ingredients:

  • 4 medium zucchini (approx. 2 lbs / 900g), spiralized
  • 1 tsp (6g) coarse sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 lb (450g) chicken breast, cut into 1-inch cubes
  • 3 cloves (15g) garlic, minced
  • 1 can (15 oz / 425g) crushed tomatoes
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2g) red pepper flakes
  • 1/4 cup (30g) freshly grated Parmesan cheese
  • 1/4 cup (10g) fresh basil leaves, chiffonade

Instructions:

  1. Spiralize the zucchini into noodles. Place them in a colander, sprinkle with sea salt, and toss gently. Let them sit for 10–15 minutes to draw out moisture, then rinse quickly with cold water and pat thoroughly dry with paper towels.
  2. Heat 1 tbsp (15ml) of olive oil in the skillet over medium-high heat. Add the cubed chicken and cook until golden brown on all sides (about 5–7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, add the remaining tablespoon of oil and sauté the minced garlic for 30 seconds until fragrant. Stir in the crushed tomatoes, oregano, and red pepper flakes. Simmer for 5 minutes until the sauce thickens.
  4. Return the chicken to the pan. Add the dried zucchini noodles. Toss rapidly for only 2–3 minutes—just until the noodles are coated and slightly softened but still have a snap. Remove from heat immediately.
  5. Fold in the grated Parmesan and fresh basil. Serve immediately.