INGREDIENTS 2 SERVINGS160 g of pasta1 single chicken fillet2 cloves of garlic1 teaspoon of dried oregano2 tablespoons of extra virgin olive oil1 small zucchini (about 250 g)5 pieces of dried tomatoes in olive oil100 g of feta cheeseoptional: grated parmesan / grana padano / other long-maturing cheesePREPARATIONSet salted water to cook the pasta.Dice the chicken fillet and season with salt, pepper, grated garlic, and oregano. Then mix it with 1 tablespoon of olive oil (you can leave it to marinate for a few hours if you have time).Put the pasta on the boiling water and cook until al dente.Heat a larger frying pan, pour in the remaining tablespoon of olive oil and put in the chicken. Fry for 1 - 2 minutes, stirring every now and then.Add the zucchini, cut into small cubes. Fry, stirring every now and then, for about 2 - 3 minutes, until the zucchini is tender.Finally, add sun-dried tomatoes cut into pieces and 2 tablespoons of olive oil from the jar. Season with freshly ground pepper.Put the drained pasta into the pan and stir it all the time, heating it up. Add diced feta cheese and mix. Heat up for a while and put away from heat. Can be served with Parmesan cheese.