Tomato Basil Chicken with Zucchini Noodles



  • 3 Tbsp. extra-virgin olive oil, divided
  • 1/3 cup chopped sun-dried tomatoes in oil (drained first then chopped)
  • 1 pound boneless, skinless, chicken thighs, cut into bite size pieces
  • 1/4 tsp. red pepper flakes
  • 1 pound plum tomatoes, chopped
  • 1/3 cup chopped fresh basil
  • 1 Tbsp. garlic, minced
  • 2 pounds zucchini, spiralized using the larger blade
  • kosher salt and fresh ground black pepper
  • optional: Parmesan cheese, to serve


  1. Heat a large non-stick skillet over medium-high heat. Add 2 Tablespoons of olive oil, sun-dried tomatoes, chicken, and red pepper flakes. Season with salt and pepper, to taste. Cook stirring occasionally, until chicken is no longer pink, about 5 minutes.
  2. Add plum tomatoes, basil, and garlic. Cook, stirring occasionally, for about 3-4 minutes or until the tomatoes have released some of its juices. Remove the pan from the skillet and keep warm.
  3. Heat a separate large non-stick skillet over medium-high heat. When hot, add remaining 1 Tablespoon of olive oil and zucchini noodles. Season with salt and pepper, to taste. Sauté for 3-4 minutes or until tender crisp, while constantly tossing with tongs.
  4. Remove immediately from the heat and serve with tomato basil chicken and fresh Parmesan cheese, if desired.