Pasta with Blue Cheese, Chicken and Vegetables

Ingredients

• 2 shallots
• 2 zucchini (about 150 g)
• 3 beef tomatoes
• 1 red bell pepper
• 1 red chili pepper
• 400 g chicken breast fillet
• 0.5 tsp paprika powder
• Salt
• black pepper (freshly ground)
• 500 g spaghetti
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 100 ml Vegetable broth
• 200 g mild Gorgonzola

Instructions

1. 1.

   Peel the shallots, halve them and dice finely. Wash the zucchini, trim them, cut lengthwise into quarters and slice thinly. Wash the tomatoes and bell pepper, halve, deseed and dice. Wash the chili pepper, split lengthwise, remove seeds and white membrane, then finely chop. Wash the chicken breasts, pat dry, slice into strips and season with paprika, salt and pepper.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente. Heat the oil in a non‑stick pan, sear the chicken pieces on all sides, stir in the tomato paste, add the vegetables, pour in the broth and simmer for 5 minutes. Drain the pasta, mix with the vegetable sauce, plate it and crumble the cheese over the top. Serve immediately.