Sometimes you can get bored with the typical red sauce or cream sauce, so you want to switch it up. I have just the sauce for you – pomodoro! I only recently discovered it, but J insists it’s basically just really fresh marinara with a fancy name lol.
Pomodoro is different (IMO) because you don’t cook the sauce down low and slow. It’s a quick saute of tomatoes and their juices, delicious herbs, and garlic. I add a secret ingredient that takes this sauce to the next level (you could leave it out, but I think you’ll regret it if you do!). Plus, I have been making Gordon Ramsay’s famous soft scrambled eggs every chance I get now, so I have this secret ingredient on hand, it’s not cheap, and I need to use it up ha.
What do you pair pomodoro sauce with? Pasta, obviously! But when I first made this a few weeks ago, I was super busy and eating lots of takeout, J and I were preparing to head off to Europe (a.k.a. foodie heaven) for some island hopping, and I did NOT need any excess carbs. Zoodles to the rescue 🙂 Add some protein, and you have a well-balanced and very pretty meal!
Zucchini Noodle Chicken Pomodoro
1 28-oz can whole peeled tomatoes*
2 medium zucchini (spiralized into noodles)
1 broiled chicken breast, sliced into strips
1 tbs minced garlic
2 tbs creme fraiche
1/2 cup fresh basil, sliced into thin strips
1 tbs extra virgin olive oil
Fresh cracked black pepper
Parmigiano Reggiano cheese, freshly grated
*Note: If you want to be really authentic, you could grate these tomatoes on a cheese grater before putting them in the pan instead of mashing them with a spoon as I suggest; you could even use fresh tomatoes. However, sometimes on a weeknight I simply have no time for that (nor do I have the patience to clean up that mess… )Next best thing? Use my method + San Marzano D.O.P. certified canned whole tomatoes.
- Heat the olive oil in a medium pan over medium-high heat. Add the minced garlic, and saute until fragrant (a couple minutes).
- Add the can of tomatoes, and simmer for about 5 minutes or until heated through, mashing up the whole tomatoes with the back of your wooden spoon.
- Add the fresh basil, stir, and simmer for 5 minutes more. Season to taste with salt and pepper.
- Reduce the heat to medium, and stir in the creme fraiche until fully incorporated. Stir in the zucchini noodles, and heat through.
- Divide the zucchini noodles and sauce between two plates, and top each serving with chicken strips and fresh Parmigiano Reggiano.
- Serve immediately (zucchini noodles release water and will thin out your sauce quickly!)