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Creamy, Roasted Tomato and Chicken Zoodles

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Ingredients
  

  • 4 Zucchini and/or squash Large
  • 2 Pints Cherry tomatoes
  • 4 Tbsp Olive oil Divided
  • 2 Tbsp Minced garlic
  • 2 Tbsp Red pepper flakes Approx
  • 2 Tbsp Red wine or champagne vinegar
  • 2 Tsp Salt Himalayan
  • 1.5 Cups Rotisserie chicken
  • 2 Tbsp Goat cheese Crumbled

Instructions
 

  • Spiralize your zucchini and squash (if not already done). Place between paper towels to soak up moisture.
  • Preheat oven to 450 degrees. Place cherry tomatoes and 1/2 of olive oil on jelly roll pan. Add pinch of salt, crushed red pepper and 1/2 of minced garlic. Mix together well. Place in oven for approximately 12 minutes.
  • Heat remaining oil and garlic in pan over medium heat. Add the rotisserie chicken and stir until heated through.
  • Squeeze the zucchini noodles and add to the pan. Mix together well until cooked to desired doneness. Approximately 7 minutes.
  • Once your cherry tomatoes are popping open, remove from oven. Use a spatula to scrape all juice and any remaining bits from pan into zoodles mixture. Cook for a few minutes to let flavors mix.
  • Add in your goat cheese crumbles. Stir until mixed together.
  • If you love goat cheese like we do, top your bowl with a few extra crumbles.