• 2 medium zucchini, ends removed
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, finely minced
  • 2 medium tomatoes, diced
  • 1 medium eggplant, peeled and diced
  • ½ tsp crushed red pepper
  • 1 lb cooked chicken breast, cubed
  • 1 cup chopped fresh basil (for garnish)
  1. Julienne or spiralize zucchini into a large bowl to create "noodles". Set aside. (Spiralized zucchini can be eaten raw for maximum nutritional benefits, while also providing a nice, crunchy texture. However, if you prefer, you can saute your zucchini noodles in olive oil for three to five minutes over medium heat to soften for more of a traditional pasta texture.)
  2. Heat oil over medium heat in a large skillet, add onion and bell peppers; saute until softened.
  3. Add garlic, tomato, eggplant and crushed red pepper; saute for three to four minutes.
  4. Add cooked chicken to the seasoned, sauteed vegetables and stir. Allow the chicken to absorb the flavors and reach the desired temperature.
  5. Serve over zucchini noodles and top with chopped basil.