Zucchini Noodle Tinga de Pollo

Ingredients

• 8 oz rotisserie chicken, shredded
• 3 cups zucchini noodles
• 2 chipotle peppers in adobo, chopped
• 1/4 cup tomato sauce
• 2 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup pork rinds (chicharrón), crushed
• 1/4 cup crema or sour cream
• salt and pepper

Method

1. Sauté onion and garlic in olive oil until softened, about 2 minutes.
2. Add chipotle, adobo sauce, and tomato sauce; simmer 2 minutes.
3. Stir in shredded chicken and warm through until heated to 74°C/165°F, 2 minutes.
4. Sauté zucchini noodles in separate pan until just tender, 2-3 minutes.
5. Toss noodles with chicken tinga; top with crema, crushed chicharrón, and salt and pepper.