Step 1

Place chicken breasts into a large zipper food storage bag or shallow dish/container. Mix 1 cup (240ml) of dressing and Italian seasoning, if using, together and pour on top of chicken. Turn chicken to coat. Seal the bag/cover the dish and refrigerate for 2—24 hours.

Step 2

Combine the chopped tomatoes, chopped basil leaves, minced garlic, and the remaining 2 Tablespoons of Italian dressing. Add salt and freshly ground pepper to taste. You should end up with about 2 and 1/2 cups (475g) of the bruschetta mixture. Cover tightly and refrigerate for 2—24 hours.

Step 3

In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken, cover, and cook for 10–15 minutes, turning a few times. You want the chicken nice and golden-brown on the outside while fully cooked inside. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).) Remove the chicken to a cutting board; do not clean out skillet. Slice the chicken.

Step 4

Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles (see Notes if using frozen zucchini noodles) and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid.

Step 5

Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through. Serve immediately, topped with grated parmesan cheese and more fresh basil, if desired.

Step 6

Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.