Spaghetti with Vegetables, Chicken and Gorgonzola 

How to prepare spaghetti with vegetables, chicken and Gorgonzola

• Peel, halve and finely dice the shallots.
• Quarter the courgette lengthwise and then slice thinly.
• Wash, halve, deseed and dice the tomatoes.
• Wash, trim, halve and deseed the pepper, remove the white inner ribs and cut the pepper into bite-sized pieces.
• Wash the chilli, slit open lengthwise, remove the seeds and the white inner ribs and finely dice the flesh.
• Season the chicken with paprika, salt and pepper.
• Cook the spaghetti in plenty of boiling, salted water until al dente.
• Heat the oil in a nonstick frying pan and sauté the meat on all sides.
• Stir in the tomato puree, add the vegetables and stock and simmer for 5 minutes.
• Drain the pasta and mix with the vegetables.
• Serve on to plates, crumble the Gorgonzola over and serve immediately.