Zoodles with Shredded Chicken, Tomatoes and Nicoise Olives

We are huge fans of zoodles or as we also like to call them “Impastas”.  This is a dish that reminds us of the south of France with its spicy tomato sauce and the Nicoise olives, which have a brininess to them that Greek or Italian olives don’t have.  As many of our dishes do, this takes around 15 minutes to prepare and even less to enjoy.



Serves 2

  • 4 medium size zucchini spiralized and set aside

  • 3 tablespoon of Olive Oil (we love our Olive en Folie Extra Virgin)

  • 1 cup of Nicoise olives

  • 6 roma tomatoes diced into cubes

  • 1 small white onion

  • 3 cloves of garlic

  • 1 bunch of baby spinach

  • 2 cups shredded roasted chicken (we usually roast a chicken at the beginning of the week and use in multiple recipes)

  • Red pepper flakes


Dice onions and saute them in a frying pan with olive oil until translucent.  Mince the three cloves of garlic, add to pan and saute until fragrant.  Add diced tomatoes and cook for 15 minutes until soft.  Add chicken, olives and cook for another 10 minutes.  

In a separate frying pan cook the spiralized zucchini in olive oil until just tender (this should take around 3-4 minutes) You do not want to salt the zucchini as this will bring out all the water and make them mushy.  

As the zoodles are cooking add the baby spinach to the tomato mixture and cook until wilted.

Place zoodles into a bowl and top with sauce.  Enjoy with chop sticks!