Lemon Herb Chicken With Zucchini Pasta And Ricotta

• 4 skinless, boneless chicken breast halves - cut into strips
• 4 cloves garlic, minced
• lemon, zested
• 1 tablespoon chopped fresh chives
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil, plus more for pan
• 4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
• 1 pinch red pepper flakes
• salt and ground black pepper to taste
• 1 1/2 cups ricotta cheese
• 4 fresh basil leaves, chopped
• lemon, juiced
• 2 fresh tomatoes, diced

1. Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.nWatch Now
2. Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.nWatch Now
3. Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.nWatch Now
4. Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.nWatch Now

skinless, garlic, lemon, fresh chives, thyme, fresh oregano, salt, ground black pepper, olive oil, zucchini, red pepper, salt, ricotta cheese, fresh basil, lemon, tomatoes

Taken from www.allrecipes.com/recipe/244985/lemon-herb-chicken-with-zucchini-pasta-and-ricotta/ (may not work)