Gluten-free spaghetti with zucchini, chicken and pancetta of elize fish

Name: gluten-free spaghetti with zucchini, chicken and pancetta of elize fish
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 2 toe garlic; 1 zucchini; 80 g pancetta; 300 g gluten free spaghetti; 300 g free range chicken cubes; 400 g peeled canned tomatoes; 1 tl dried thyme; 40 g pine nuts; 15 g fresh basil; 2 el mascarpone; 40 g Parmigiano Reggiano

Gluten-free pasta with onion, garlic, zucchini, chicken, tomatoes, thyme, pine nuts, basil, mascarpone and Parmesan cheese.

Ingredients

Directions

Chop the onion. Slice the garlic. Scrape the zucchini into thin ribbons. Tear the pancetta into pieces.
Cook the spaghetti according to the instructions on the package.
Meanwhile, fry the pancetta on a high heat for 3 minutes. Take the pancetta out of the pan and drain on kitchen paper.
Fry the onion 2 minutes on medium heat in the remaining shortening.
Add the last 30 sec. the garlic and fruit. Add the chicken cubes and fry until golden brown in 3 minutes.
Season generously with pepper and salt. Add the peeled tomatoes and thyme and simmer over medium heat for 2 minutes while stirring.
Add the zucchini and simmer for another 3 minutes.
Meanwhile, toast the pine nuts in a frying pan without oil or butter. Slice the basil leaves.
Stir in the basil and the mascarpone through the sauce.
Divide the pasta over deep plates. Spoon the sauce on it.
Garnish with the pancetta and pine nuts, scrape or grate the Parmesan over it and sprinkle with the rest of the basil.