Pesto Zucchini Noodles

For the pesto

Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend/pulse until mixed and smooth.
With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance and stored in the fridge in a tightly sealed container. Cover with plastic wrap seated directly on top of the surface to prevent browning/air exposure.
For the chicken and zucchini
In a large pan, heat oil over medium heat. If adding chicken, sauté until fully cooked through, about 5-7 minutes. Season all over with salt and pepper. Add tomatoes and cook for 1-2 minutes. Set chicken/tomatoes aside on a plate and remove excess moisture on the pan if any.
Add a splash of more oil along with zucchini noodles. Heat through until warm and just tender. Do not overcook or they will get soggy. 1-2 minutes is all you need.

Return chicken/tomatoes to the pan and turn off the heat. Toss the dish with pesto until fully coated.
Serve in bowls topped with fresh chopped mozzarella.