03-01-2005, 06:10 AM
3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 boneless skinless chicken breasts, diced into 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
In a large sauté pan, heat the olive oil over medium heat. Add the garlic and the crushed red pepper flakes, cooking until aromatic (about 30 seconds). Add the chicken and sauté 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 until the sauce is completely incorporated. Serve immediately.
Serves 4.
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 boneless skinless chicken breasts, diced into 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
In a large sauté pan, heat the olive oil over medium heat. Add the garlic and the crushed red pepper flakes, cooking until aromatic (about 30 seconds). Add the chicken and sauté 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 until the sauce is completely incorporated. Serve immediately.
Serves 4.