1.  Prepare the water for the paccheri according to the manufacturer's instructions.

2.  Peel and mince the onion, and peel and chop the garlic. Place the onion and garlic in a large pan along with the olive oil. Sauté the mixture over medium heat until the onion begins to turn translucent; then add the white wine to the pan. Cover and simmer for 5 - 7 minutes or until the wine has almost evaporated from the pan.

3.  While the garlic and onion is cooking, chop the chicken breast slices into small pieces, approximately 1/2 inch squares. When the wine has almost evaporated from the pan, add the chopped chicken to the pan along with a generous pinch of salt. Stir the chicken into the onion and garlic mixture to combine well and evenly distribute the chicken throughout the pan. If the liquid in the pan has evaporated, add 1/3 cup of fresh water to the pan as needed. Cover the pan and cook the chicken for 10 - 12 minutes, stirring every few minutes.

 

 

 

4.  While the chicken is cooking, clean and dice the zucchini.

5.  When the chicken is mostly cooked, add the zucchini to the pan. Add another 1/3 cup fresh water to the pan. Stir all ingredients in the pan well to combine. Cover the pan and cook for 10 - 12 minutes or until the zucchini has cooked to your preference.

6.  When the water for the paccheri is boiling, add the pasta to the water and cook according to the manufacturer's instructions.

7.  When the chicken and zucchini mixture has finished cooking, turn off the heat to the pan and add the grana cheese to the mixture. Stir well to combine. Taste the mixture and add salt as needed.

8.  When the pasta is finished cooking, strain it well and then add it to the pan with the chicken and zucchini. Toss all ingredients well to combine.

9.  Plate the pasta and serve with extra grana.

Notes

- You can substitute your favorite pasta for paccheri in this dish.

- Grated Parmigiano Reggiano cheese can be substituted for grana in this recipe.