Heat half of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the ?chicken, ?crumble, and ?season with Italian seasoning, ?salt and pepper?. Cook the meat for 7 minutes or until browned.? Transfer the ?chicken to a large plate and cover with foil or something to keep warm.

Immediately add in the remaining oil onions, garlic and red pepper flakes to the skillet used to cook the ?chicken and cook for 3 minutes or until onions soften. Add in the tomatoes, vodka, and oregano. Bring to a boil and then lower to medium-low and simmer until the sauce thickens slightly, about 5 minutes. Stir in the coconut milk and let cook for 3 more minutes to thicken a bit.? Stir in the cooked chicken and turn off the heat.?

?After you add the coconut milk to the sauce, place another large skillet over medium-high heat and once heated, add in the zucchini noodles. Cook the noodles, tossing frequently, until al dente, 3-5 minutes. Drain into a colander and then divide into four plates.

?Top the zucchini noodles with the chicken vodka sauce. ?Top with basil? and garnish with red pepper flakes, if desired.?