Fresh ‘N Easy Vegetable and Chicken Pasta on Zucchini Noodles

2 Tbsp. extra-virgin olive oil
1/2 cup organic red onion, finely chopped
3 cloves organic garlic, chopped
1 small organic zucchini, finely chopped
1 organic red pepper, finely chopped
1 cup organic mushrooms, sliced
1 cup of 1” organic asparagus pieces (not tough stems)
2 organic roma tomatoes, chopped
2 grilled chicken breasts, chopped into bite-sized pieces
1 tsp. coarse salt
2 Tbsp. toasted peanuts
1/4 cup chopped basil
1 log (4.5 oz) chevre
Zucchini noodles (made with the Spiralizer – use angel hair blade)
Zerto parmesan cheese
Fresh cracked black pepper  

Sauté onion, garlic, zucchini, mushrooms, pepper and asparagus in extra virgin olive oil over medium heat. Cook about 5 minutes and add in tomatoes, chicken and sea salt. Stir to combine and when chicken is heated through, add in basil. Place about a cup of zucchini angel hair pasta on each plate. Scoop about a cup of sauce over top. Crumble chevre over top. Sprinkle with parmesan and fresh black pepper if desired.