Start this recipe by putting a pan of salted water on the stove to boil. When the water has begun to boil, add in the pasta, turn down the heat and cook the pasta. Meanwhile, heat the butter and oil together in a large pan and sauté the garlic and leeks together for 2 minutes. Add in the zucchini and cook for 2 more minutes. Add in the chicken slices and brown all over. Continue to cook the chicken for 2 more minutes, before adding the white wine into the pan. Season well with salt and pepper, mix well and reduce the wine. When the chicken is cooked, add the cream, gorgonzola and lemon zest to the pan. Add in the cooked pasta and continue to heat till the cheese has melted and you are left with a rich, creamy sauce. Stir in the chopped parsley and serve the zucchini and chicken farfalle into large pasta plates. Sprinkle the chopped walnuts over the top of the farfalle and serve with a glass of wine. Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta

Serves 4

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