Dish with Diane: Chef Lidia Bastianich's Shells with Chicken Sauce Recipe

Dish with Diane: Chef Lidia Bastianich's Shells with Chicken Sauce Recipe
Jane Bruce

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious pasta recipe. We all love pasta but try not to eat too much of it; healthy eating is always a question of balance. In this recipe, the pasta is dressed with proteins. Eating delicious pasta while simultaneously increasing the proportion of healthy protein is the way to go. Feel comfortable about substituting a different grain for the pasta like buckwheat, whole wheat, barley, and others.

Click here for more Dish with Diane: Chef Inspired Healthy with Lidia Bastianich. Or click here to watch the video.

6
Servings
924
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 teaspoon kosher salt, plus more for the pot
  • 1/4 cup extra virgin olive oil
  • 1 pound medium zucchini (about 3 zucchini), cut into ¼-inch rounds
  • 1 pound boneless, skinless chicken breast, cut into 2-by-½-inch strips
  • 2 garlic cloves, peeled and sliced
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 2 fresh bay leaves
  • Pinch of crushed red pepper flakes
  • 1 pound medium shell pasta, or 1 pound of fresh fettucine
  • 1 bunch scallions, trimmed and chopped
  • 1/3 cup grated Grana Padano or Parmigiano Reggiano

Directions

Bring a large pot of salted water to a boil for pasta. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Add the zucchini, and brown on both sides, about 2 to 3 minutes in all. Remove to a plate, add the chicken to the Dutch oven, and sear all over, another 2 to 3 minutes. Remove to the plate with the zucchini.

Add the remaining tablespoon of olive oil to the pot, along with the garlic. Once the garlic is sizzling, add the tomatoes and bay leaves, slosh the can out with 1 cup pasta water, and add that as well. Season with the salt and the crushed red pepper flakes. Bring to a simmer, uncovered, while you cook the shells.

After the sauce has simmered 5 minutes, put the chicken and zucchini back in the pot. Drain the shells while still al dente, or remove with a spider, and add directly to the simmering sauce. Stir in the scallions, and cook until wilted, about 1 minute. Toss to coat the pasta with the sauce. Remove the Dutch oven from the heat, stir in the grated cheese, and serve.

Nutritional Facts

Total Fat
89g
100%
Sugar
4g
4%
Saturated Fat
15g
63%
Cholesterol
80mg
27%
Carbohydrate, by difference
10g
8%
Protein
25g
54%
Vitamin A, RAE
26µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
24mg
2%
Choline, total
82mg
19%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
50mg
16%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
266mg
38%
Selenium, Se
33µg
60%
Sodium, Na
203mg
14%
Water
121g
4%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.