1 C Grape Tomatoes, cut in half (for roasting: 1 T olive oil, 1/2 T Lemon Juice, Garlic Salt and pepper)
3 T Olive Oil
3 Cloves Garlic, minced
1/8-1/4 tsp. Red Pepper Flakes (amount depends on heat desired)
5-6 Zucchini, washed (can peel), spiralized*
2 Boneless, Skinless Chicken Breasts, cut into small strips or bites
3 T Italian Dressing
2 T Cornstarch
Zest and Juice of 1 Lemon
3 1/2 T Basil Pesto Sauce
1 C Fresh Spinach, chopped finely
1 T Fresh Thyme
1 3/4 C Milk
1/2 C Parmesan Cheese, shredded
Salt and Pepper to taste
1 T Lemon Juice (for cooked Noodles)
Fresh Chopped Basil for serving
-Place tomatoes in bowl, coat in olive oil, lemon juice, garlic salt and pepper. Place on parchment lined baking sheet, bake 425 for 10 minutes. Set aside.
-In small bowl combine 3 T Olive Oil, garlic and red pepper flake, set aside.
-In large skillet (I used my wok) over medium high heat, heat Italian dressing. Dust chicken in salt and pepper, cook in pan until almost done, sprinkle with cornstarch. Lightly stir to coat chicken with cornstarch. Pour in milk, lemon juice/zest and basil. Stir to incorporate, add in spinach, bring to low boil.
-Stir in parmesan cheese and cook until cheese is melted and incorporated. Season with salt and pepper, add in cooked tomatoes (this will heat them up without cooking more).
-I place zoodles in flour sack towel and wring out as much water as possible from zoodles. Heat large skillet over medium/high heat, pour in olive oil and garlic sauce. Place zoodles in pan, toss to coat in sauce, season with salt and pepper. Cook 4-6 minutes , you want noodles cooked but not mushy. Remove from heat, pour 1 T lemon juice over, toss to coat.
-Serve sauce over zoodles, can serve with more parmesan and diced basil. Enjoy!
*if you don’t have a spiralizer, you can use a boxed cheese gtrated to finely cut zucchini into zoodles.