You will need…
Sauce makes 3 servings
- 1 block feta (regular or dairy free works)
- 3 cups cherry tomatoes
- 4 large cloves of garlic, minced
- salt and pepper
- basil
- 4 cups zoodles (about 2 cups per serving)
- shredded rotisserie chicken (about 4-5 oz. per serving)
Directions:
Pre-heat your oven to 400 F. Place your block of feta in the middle of a casserole dish and surround it with your cherry tomatoes and garlic. Spray with a little oil spray and season with salt and pepper. Toss the tomatoes with a spoon to make sure they are evenly coated.
Place in the oven for about 30-35 minutes, until the cheese is soft. Remove casserole from the oven and lightly mash with a fork until it creates a creamy sauce.
Pour sauce over zoodles and top with chicken. Garnish with fresh basil and enjoy!
Dairy free version: This can work the original method of making the feta baked pasta; however, I find it comes out better when you cook the tomatoes by themselves for 20 minutes and then add the feta for the last 10 minutes and put it on broil.