1. In a large pan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt, and sauté until browned on both sides and the internal temperature of thickest piece of chicken reaches 165°F, about 9-10 minutes. Always use a meat thermometer to determine the temperature. Remove chicken from the pan and set aside.

2. To the same pan, heat an additional 1 tablespoon olive oil and then add the garlic. Sauté over medium low heat for 1 minute until lightly golden, stirring constantly.

3. Turn the heat back to medium, add the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt, and the zoodles, stirring to combine.

4. Add the cooked chicken back to the pan and cook everything together on medium heat for 2-3 minutes, or until the zoodles are just tender, being careful not to overcook.

5. Divide the mixture between 4 plates and serve warm, sprinkled with basil, mozzarella, and freshly ground pepper.