Put garlic cloves, and the green pepper into a food processor and chop until minced. Then add the pine nuts and almonds to the food processor and mix, until they are completely ground. Using a spatula, push down against the sides of the food processor. Then, add the basil, olive oil, salt and pepper to the food processor and mix. You may need to push down against the sides of the food processor and mix again.

Put some olive into a large frying pan and heat over medium heat. Add the bite sized chicken to the pan, cover in 3 Tbs of the green pepper almond pesto, and mix. Cook while mixing every so often until the chicken is golden, about 15 minutes. Remove the chicken from the pan.

Add a tiny bit of olive oil to the pan, add the spiralized zucchini / zoodles to the pan and cook over medium heat, while mixing often for 3 minutes. Then add the rest of the pesto to the pan, mix and cook for another 2-3 minutes, until you have your desired zoodle texture.

Note: If you spiralize 2 zucchinis, this should serve about 2-3 people, but if you spiralize 3 zucchinis, it should serve 3-4.