Spaghetti with Chicken and Tomatoes

Cut the chicken breast into small cubes. Finely mince the onion and garlic. Dice the tomatoes.

Use a vegetable peeler to cut the zucchini into long ribbons.

Sauté the chicken in a hot oil-coated pan over medium heat for 5–7 minutes until lightly golden, season with salt and pepper. Remove the chicken from the pan.

For the sauce, add the onion to the same pan and sauté for 3–4 minutes until translucent, then add the minced garlic and cook for another 30 seconds.

Add the tomatoes, dried herbs, salt, and pepper. Simmer for 7–10 minutes until the sauce thickens slightly.

Transfer the chicken back into the sauce, stir, and cook together for another 5 minutes.