Recipe: Chili Chicken Pasta

This is an at home classic for us and I think our own invention. Well sort of. My wife and I started cooking this right after we got married in '93. I am not sure where we got the original idea, but with our friend Mike, we made multiple variations. Well this is where we have landed but as always, try your own variations. You can add mushrooms, use chicken stock instead of wine or even toy with different cheeses.
In the picture, you see two plates. The one in the forefront is my wife's (notice the extra chilis). If I ate that, I would be praying for ice cream.

Bon Appetit!!!

½ ROASTED CHICKEN (To make this dish easy and fast, just buy a roasted chicken from the local market, pull off the bone and shred.)
2 LARGE SHALLOTS
2 CUPS OF ZUCCHINI (Halved lengthwise and sliced)
2 to 4 CLOVES OF GARLIC (Depending on your taste.)
1 to 4 SERRANO CHILIS, (Sliced) (Depending on how much heat you can handle.)
1 CUP DRY WHITE WINE
EVOO (Enough to coat the pan)
1 TABLESPOON UNSALTED BUTTER
SMALL SPRINKLING OF DRIED SWEET BASIL
1.5 CUP PARMIGIANO-REGGIANO CHEESE
KOSHER SALT
FRESH GROUND BLACK PEPPER
1 CUP FLAT LEAF (ITALIAN) PARSLEY
1 Pound Pasta (For this I like a thin flat noodle or even a round noodle but something like angel hair would be too delicate. You could also use Farfalle (bow tie).

1. In a bowl, toss the zucchini in kosher salt. This will remove the moisture and make sautéing easier. Pour zucchini onto a clean towel (that doesn’t smell…not washed or dried with fabric softener)
2. Heat the EVOO and butter until hot and shimmering…do not brown the butter
3. Add shallots and a touch of Kosher Salt and a grinding of black pepper; cook until translucent
4. Add Serranos, Zucchini, Garlic and Sweet Basil
5. Cook until zucchini is softened
6. Add chicken
7. Once the chicken is hot, add white wine and bring to a boil. Lower the heat and simmer
8. Check seasoning. Add salt if necessary
9. Once the sauce is reduced and getting thick (about 8-10 minutes), cook the pasta until aldente and drain, reserving 1 cup of the pasta water
10. Add pasta to the pan and cook for 30 seconds (add small amount of pasta water if it is too dry), turn off heat and stir in cheese.
11. Garnish with parsley and if you are daring, sliced Serrano chilis.

Wine? Are you fricken kidding me....Go with Beer!

Jason