Zucchini Fettuccini and Hand Pulled Chicken with Fresh Tomato Basil Sauce

June 25, 2016  |  Today I came home from being out of town for two weeks and the zucchinis were gargantuan. I also stopped by a farm stand on my way and bought some early season tomatoes. It’s a little early for tomatoes in Napa and they are not quite interesting enough to eat fresh in a salad, so I thought I’d incorporate them into a sauce instead. Here is the last minute dinner I whipped up after a long road trip and arriving home to an empty fridge. — Florencia

Zucchini Fettuccini and Hand Pulled Chicken with Fresh Tomato Basil Sauce

Serves: 2-3


  • 2 large ripe tomatoes
  • 2 medium zucchinis
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1 10 oz package of ½” Diced Grilled Chicken Breast Meat
  • 4 basil leaves
  • 2 tablespoons shredded parmesan cheese


  1. Cut the tomatoes in half. With a box grater on the large hole side, grate the tomato on its cut side into a bowl and discard the skin and set aside.
  2. Using a sprializer cut the zucchinis into wide noodles and set aside. Alternatively, carefully use a mandoline or a very sharp knife to cut the zucchini lengthwise into narrow “noodles.”
  3. In a large sauté pan, heat the olive oil and the garlic. Once the garlic is softened but not browned, add the tomato. Simmer on low heat and reduce sauce by half its volume. Add the chicken and basil and sauté until warmed through. The sauce will look almost pasty and the pan will begin to simmer loudly.
  4. Add the zucchini noodles and briefly sauté for 1 minute. The moisture of the zucchini will help to make the sauce smooth again. Remove from heat.
  5. Serve immediately with grated parmesan on top.