Fusilli con Pollo, Pomodoro & Zucchine
Fusilli with Chicken, Tomato and Zucchini
I guess there is a first time for everything- like for example, the first time I made a pasta dish with chicken this evening. May not seem out of the ordinary to you dear reader, but fish or fowl are two things that never got combined with pasta in our house as I was growing up. So it never registered on my Culinary radar I suppose- and who knew it could taste so good?
This was my first attempt- but I was determined not to be chicken about using chicken this evening and came up with this fast and fun recipe... and it will most probably be the first of many in times to come!
I started the pasta boiling and started at the same time to prepare the rest- which doesn't take any longer than the 8-9 minutes that the noodles do. So whilst it is boiling- let's get right to it!
Warm up your frying pan to a moderate heat and add a drop of olive oil. Add the chicken along with a little crushed garlic, some finely chopped celery and a little finely chopped onion. Sautée and brown from all sides and then deglaze the pan with a hint of white wine. Add grated nutmeg, a little finely chopped parsley and the zucchini slices and continue simmering with the lid on, whilst you remove the pasta from the heat and drain.
Add the pasta to the other ingredients along with a good splash of milk and crank up the heat- this will again deglaze the saucepan and also infuse all of those good flavors into the pasta- which is a good thing!
Serve with a sprinkle of chili flakes, some grated ricotta cheese and garnish with a sprig of basil... but above all- ENJOY!