Dish with Diane: Chef Lidia Bastianichs Shells with Chicken Sauce Recipe

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

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