Chicken Tomato Zoodles

With a peeler, peel the zucchini and carrot thinly down to the core and place the zucchini and carrot peels in a bowl. Finely dice the core.

• 1 Zucchini (~ 7.8 oz)
• 1 Carrot (~ 3.4 oz)

Dice the tomatoes. Cut the chicken into bite-size pieces and season with salt and pepper.

• 2 Tomatoes (~ 8.5 oz)
• 7.1 oz Chicken breast
• Salt
• Black pepper

Heat the olive oil in a non-stick frying pan over medium heat. Fry the chicken until crispy from all sides, remove from the pan and set aside.

• 1 tsp Olive oil

Add the olive oil into the pan, heat over medium heat and fry the carrot and zucchini cubes for approx. 2 min.

• 1 tsp Olive oil

Stir in the tomato paste and tomatoes. Fry for approx. 1-2 minutes.

• 1 Tbsp Tomato paste

Pour in the vegetable broth. Let simmer until it is reduced almost completely. Stir in the cream cheese.

• 1⁄3 cup Vegetable broth
• ¼ cup Cream cheese

Add the chicken and zoodles to the pan and mix well. Turn off the heat and warm with the residual heat. Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!