Kosher salt and freshly cracked black pepperto taste
Instructions
Season chicken tenders with 1 to 2 tablespoons of the spice blend and allow to come up to room temperature.
Meanwhile, use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler - peel thin strips and then slice them vertically.) Separate the zucchini strands. Transfer the zucchini noodles to a colander set over a mixing bowl or in a clean sink. Toss the strands with salt; let stand for 15 minutes at room temperature while cooking the chicken.
Heat 2 tablespoons of the olive oil to a cast iron pan over medium heat. Carefully place the chicken breasts in the pan starting with one end closest to you to avoid splattering hot oil on yourself. Cook the chicken turning once until cooked through, about 8 minutes. (Don’t move the chicken around a nice golden-brown crust is forming.)
Remove the chicken to a plate or cutting board, tent it with foil, and let it rest for five minutes before serving.
While the chicken is resting, gently squeeze the zucchini noodles to extract any excess water. Lay the noodles onto a paper towel while mixing up the cheese.
In a small mixing bowl add the ricotta and remaining 2 teaspoons of the spice blend. Mix with a whisk until well blended. Set aside.
Next, toss the grape tomatoes, oil, and a pinch of salt and pepper. Heat remaining 2 tablespoons of the olive oil in a large non-stick skillet over medium heat. Cook for 10 to 12 minutes, or until the skins begin to wrinkle and move away from the flesh.
To cook the noodles, add the zucchini to the pan and toss with the tomatoes. Cook for 2 minutes. Add the ricotta mixture and toss with the noodles to coat. Cook for another 2 to 3 minutes or until heated through, then serve with chicken.
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