Step 1

In a large 12-inch skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken in one layer, taking care not to overlap the pieces. Sprinkle with the Italian seasoning and ½ teaspoon salt.

Step 2

Cook the chicken undisturbed, until golden brown on one side, about 5 minutes. Flip, and cook an additional 3 minutes until browned on both sides and just cooked through. Remove from the pan and set aside.

Step 3

In the same pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the zucchini, sprinkle with ½ teaspoon salt, and cook until just tender, stirring occasionally, about 5 minutes.

Step 4

Add the garlic, and cook until fragrant, about 1 minutes, stirring occasionally.

Step 5

Add chicken stock, stirring to deglaze, then add tomato paste and diced tomatoes, stirring until well combined.

Step 6

Add the cooked chicken back to the pan, turn the heat to medium low, and simmer uncovered for 5 minutes, until the sauce is slightly reduced.

Step 7

Turn off the heat, add the butter, and stir to combine. Taste the sauce and add additional salt if desired. Serve sprinkled with basil and red pepper flakes to taste.