2 large or 4 to 5 small Zucchini
1/2 large Red Onion, chopped
1 Can artichoke hearts in water
1 pound chicken breast
3 Garlic cloves, minced
2 Tablespoons bacon bits
2 tablespoons Extra virgin olive oil
Sea salt and pepper to taste
Peel zucchini with a Juliann peeler or Madeline. Cook in a large pan until transparent. Add sea salt and pepper to taste. In another large pan cook chicken at medium heat in 1 tablespoon of extra virgin olive oil. When fully cooked, cut into cubes, and set aside. Drain pan and add 1 tablespoon extra virgin olive oil. Cook chopped onion, minced garlic and artichokes. When everything is cooked, add chicken, and sea salt and pepper to taste and bacon bits. Drain water from pasta and mix chicken mixture into Zucchini pasta. Serve hot! Enjoy!
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