I totally made this recipe up and was super impressed with how it turned out!
Ingredients
Chicken
2 Boneless Chicken Breasts
10-12 Cherry Tomatoes
1 T Olive Oil
Italian Spices- I used the dipping spices that you usually put in Olive Oil for bread dipping, but just regular Italian Spice would work fine.
Salt and Pepper
Preheat Oven to 375. Drizzle Olive Oil in a glass pan. Place chicken on top. Season chicken on both sides with Italian Spices, salt and pepper. Add tomatoes whole. Bake Chicken until cooked through, mine took about 25 minutes. Shred chicken. I like to do this in my Kitchen Aide mixer with the white paddle. It is almost like magic, how great and quickly it shreds chicken.
Zoodles
3 Medium Zucchini
1 T Olive Oil
2 t salt
2 T Pesto
Julianne zucchini with a mandolin or you can use a sprializer. Sprinkle salt over zucchini in a colander so some of the water releases from the zucchini. I am jealous if you have one of those. Place skillet over medium-high heat and add olive oil. Add zucchini and saute for 2-3 minutes, until zucchini is hot but not mushy.
Add Chicken, Tomatoes and Zoodles to a large bowl and stir in pesto until well coated. Serve immediately with fresh shredded parmesan cheese.
Here is a great blog article all about Zoodles and the perfect way to make them!
Have a great day!!