Cut the chicken into thin strips. Heat 4 tbsp. olive oil in a saucepan and sauté the chicken for 2-3 minutes, on all sides, until golden brown.
Add the onion, zucchini, salt and freshly ground pepper and sauté for 5-6 minutes until the vegetables are tender. Add the cumin and sauté for 1 more minute.
Pour in the wine and when most of the alcohol has evaporated, add the tomatoes. Reduce the heat a bit and allow the sauce to simmer for about 5 minutes. Toward the end, add the finely chopped parsley.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Miskotini Νο10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and immediately transfer it to the pot with the sauce. Stir gently and remove from heat.
Serve the pasta hot with grated Kefalograviera cheese.