Buca di Beppo Little Hat Pasta with Spicy Chicken (Orecchiette Pugliesi)

By angeladem

Ingredients

• 3/4 c olive oil
• 1 TBSP chopped garlic
• 1 tsp crushed red pepper flakes
• 2 (6oz) boneless, chicken breasts, diced into 1" square pieces
• 2 c broccoli florets, blanched
• 1 small zucchini, thinly sliced and blanched
• 1 tsp salt
• 1 pound orecchiette
• 1 med tomato, chopped
• 1/4 c grated pecorino Romano cheese

Preparation

Step 1

In large saute pan, heat olive oil over med heat
Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds
add the chicken and saute until brown
Add broccoli, zucchini and salt; cook until tender and brown, about 5 min
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 it to the sauce along with the tomato
Drain the pasta very well
Place the pasta back into the pot with the sauce and the cheese
Toss well, until the sauce is completely incorporated
Serve immediately