Buca Di Beppo Little Hat Pasta With Spicy Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 cup olive oil
• 2 tablespoons chopped garlic
• 2 teaspoons crushed red pepper flakes
• 2 boneless skinless chicken breasts, diced into 1 inch square pieces
• 2 cups broccoli florets, blanched
• 1 small zucchini, thinly sliced and blanched
• 1 teaspoon salt
• 1 lb orecchiette (little hat pasta)
• 1 medium tomato, chopped
• 1/4 cup grated pecorino romano cheese

Recipe

• 1 in a large sautepan, heat the olive oil over medium heat.
• 2 add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
• 3 add the chicken and saute until brown.
• 4 add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
• 5 set aside.
• 6 in a large pot of boiling water cook the pasta until al dente.
• 7 prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
• 8 drain the pasta very well.
• 9 place the pasta back into the pot with the sauce and the cheese.
• 10 toss very well, until the sauce is completely incorporated.
• 11 serve immediately.