Instructions

1. Cover the chicken with plastic wrap and pound each piece to an even thickness all around (about one inch or so in the thickest parts). This will help the chicken cook faster and more evenly. I like to use the bottom of a sauce pan to pound the chicken. Once done, sprinkle each side with a little salt and pepper.
2. Add 1 tablespoon olive oil to a large skillet. Place over a medium-hight until warm. Add the chicken to the hot pan and fry each side about 5-7 minutes on each side until browned. Internal temperature should read 165°F or 74°C. Once cooked through, remove it from the skillet and set aside on plate or cutting board for later.
3. In the same skillet: add remaining olive oil and onion. Sauté over a medium heat for about 8-10 minutes to soften. Stir every so often.
4. Add garlic and sauté another minute until fragrant.
5. Add tomatoes, salt, pepper and chili flakes. Stir and cook about 10-12 minutes as the tomatoes breakdown. Allow the juices to simmer. Stir often and cook until the juices thicken up into a chunky sauce. Stir in the basil.
6. Add the chicken back to the skillet along with the zoodles. Turn off the heat and place a fitten lid over the top. Given the chicken and zoodles a couple of minutes to warm and soak up the sauce.
7. Taste and season with additional salt and pepper if needed and serve.