3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 (6 ounce) boneless, skinnless chicken breasts, diced into 1-by-1 inch pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 pound orecchiette
1 medium tomato, chopped
1/4 cup grated Pecorino Romano cheese
Directions:
In a large saute pan, heat the oil over medium heat. Add the garlic and the crushed red pepper flakes, cooking until aromatic (about 30 seconds). Add the chicken and saute until brown. Add broccoli, zucchini and salt; cook until tender and brown (about 6 minutes). Set aside.
In a large pot of boiling water, cook the orecchiette until al dente. Prior to draining the pasta, take 1/4 cup of the hot water and add to the sauce along with the tomato. Drain the pasta very well. Place the pasta back into the pot and add the sauce and cheese. Toss very well unitl the sauce is completely incorporated. Serve immediately. Serves 4.
We need two images of this dish! The first person to email us a good, usable, small image (about 200 x 200) and a good, usable, large image (about 400 x 400, maybe you and some friends with hats enjoying the "Hat Pasta") will win a $25 gift certificate toward hats from our site. Bon appetite!
