Girandole with zucchini and chicken

Ingredients for 2 servings:

• 150 g pasta (girandole or spirelli)
• 300 g chicken fillet(s), cut into fine strips
• 300 g zucchini, cut into thin slices or julienne
• 1 m.-large shallot(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 chili pepper(s), pitted, finely chopped
• 1 tsp, heaped paprika powder, hot
• 4 pieces of tomatoes, dried in oil, cut into fine strips
• 100 ml white wine
• e.g. Worcestershire sauce
• e.g. salt and pepper
• 4 tbsp olive oil
• e.g. Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

pasta dish

Cook the girandole in plenty of salted water until al dente, according to the package instructions. Heat the olive oil, sauté the shallot, garlic, and chili. Add the chicken and zucchini, season with salt, pepper, and paprika, and fry. Deglaze with the wine. Reduce the wine, stir in the sun-dried tomatoes, and finish cooking the meat and zucchini. Season to taste with a few dashes of Worcestershire sauce and more salt and pepper, if desired. Drain the girandole and stir in. Serve with or without Parmesan, as desired.