Zucchini and Chicken pasta with avocado sauce

2 skinless, boneless chicken breasts, cut into small cubes
6 large zucchini
5-10 sun dried tomatoes, diced (optional)
2 tbsp cooking Fat
Sea salt & ground pepper to taste
2 large avocados, peeled and pits removed
10 basil leaves
Juice of 1 lemon
4 garlic cloves, sliced
½ cup full-fat coconut milk
Sea salt & ground pepper to taste
Using a julienne peeler or spiral slicer, create noodles from the zucchini.
Place the “zoodles” in a strainer, sprinkle with salt and mix.
Let them sit for 15-20 minutes to drain some of the water content from the zucchini.
After they have rested, gently pat them dry with paper towels.
While the zucchini is sitting heat a pan over medium heat with 1 tbsp of cooking fat and add the chicken, season with salt & pepper.
Cook the chicken in a large pan 6-8 minutes until the chicken is cooked through, transfer to a bowl and set aside.
In a food processor combine the avocados, basil, lemon juice, garlic, coconut milk, and salt & pepper to taste, puree until smooth.
Next heat 1 tbsp of cooking fat in the same pan over medium-high heat, once it is melted add the zoodles and cook for 5 minutes.
Add in the sauce, chicken, and sun-dried tomatoes if using, and toss with kitchen tongs so everything is mixed well, cook another 2-5 minutes until the zoodles are just cooked through.
Serve immediately.