I haven’t made pasta recently, with the exception of spaghetti and meatballs. And with the temperatures getting warmer, I wanted to find a dish that wasn’t too heavy, but filling at the same time. I remember my sister making an orecchiette pasta with sausage dish, so I decided to take that as an inspiration and use the chicken breast I already had on hand, instead of sausage.
Serving Size: 4
Cook Time: 20 minutes
- 2 broccoli crowns, cut into florets
- Sea salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 lb. organic chicken breast, diced into 1” cubes
- 1/2 tsp. crushed red pepper flakes
- 3 large cloves garlic, finely minced
- 1 lb. dried orecchiette pasta
- 1/2 cup freshly shredded Pecorino
In a medium pot, bring salted water to a roaring boil. Toss in the broccoli florets and allow to cook for 5 minutes. Immediately remove the florets to a bowl filled with ice and water. This helps to stop the cooking process and allow the broccoli to retain its green vibrant color.
Using the same pot and salted water, bring it back to a boil and cook the orecchiette pasta till al dente, about 9-10 minutes. Drain pasta and reserve some of the pasta water.
While the pasta is cooking, in a large sauté pan, heat up the olive oil. Toss in the chicken and generously sprinkle in salt and pepper. Allow to cook for about 10 minutes, until no longer pink. Add the red pepper flakes and garlic. Mix well. Toss in the broccoli and allow the mix to cook for another few minutes.
Add in the pasta and a few tablespoons of the pasta water. Mix well. Turn off the heat and mix in the shredded Pecorino cheese. Serve immediately.