Greek Zoodles with feta and Artichokes

Ingredients

1. 1 lb (about 2 medium) zucchini squash

2. 1 lb (about 2 medium) yellow squash

3. 1 15oz can diced tomatoes, drained

4. 1 cup artichoke hearts, diced

5. 1 cup black olives, drained and sliced

6. 1 cup crumbled feta cheese

7. salt and pepper to taste

8. 1 cup rotisserie chicken or turkey

1. Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles.

2. Bring about 5 cups of water to a boil in a medium sauce pan.

3. Once the water is boiling, add the zucchini noodles and boil for 3 minutes.

4. Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don't.)

5. Add zoodles and all remaining ingredients to a medium bowl and toss to combine.

6. Serve immediately.