Pasta with chicken and zucchini béchamel sauce🥒

We start by preparing the béchamel sauce: - Cut half an onion - Peel two zucchini, if we do not peel them the béchamel will be green and we do not want it. Cut them in medium dice. Add a drizzle of olive oil to the pan and over medium heat brown the onion. When it starts to turn yellow, add the zucchini and let it cook. When it is soft, add 200 ml of milk and let it reduce over medium-low heat. Now add a pinch of salt, black pepper and nutmeg (generous amount, characteristic flavor). Once reduced, set aside and whisk. Set aside.

We put the pasta to cook, the time will indicate it in the own container of the pasta. Meanwhile we take the opportunity to make the chicken breast, previously seasoned with salt and pepper.

Once the pasta is cooked and the breast is done, heat the béchamel sauce in a frying pan, add the pasta and the breast cut into pieces. Add a little oregano. Stir and ready! Once it is ready, we can decorate it with a bit of previously sautéed ham or grated cheese.