Preheat oven to 350 degrees. 

In a large saucepan, cook noodles according to package. Strain and set aside.

In food processor add carrots and zucchini. Process for 1 minute or until vegetables are finely grated. 

In a large skillet begin melting the 2 Tbsp coconut oil over medium heat. Place chicken breasts in skillet and cook for 10-12 minutes on one side, flip and cook for another 10-12 minutes or until cooked through.

Remove from pan, cut chicken to 1” cube sizes. Place in an oven safe baking dish and add prepared noodles, grated vegetables, spaghetti sauce, and spices. Stir to evenly coat chicken and noodles with sauce. 

Bake in the oven for 15-20 minutes. Remove from oven and add ½ cup of coconut milk. Stir together and serve immediately.

Store leftovers in a glass container in the fridge for up to 5 days