Buca Di Beppo Little Hat Pasta With Spicy Chicken

Description

Source: chef vittorio renda – buca di beppo

Ingredients

• Olive Oil
• Garlic
• Crushed Red Pepper Flakes
• Boneless Skinless Chicken Breasts
• Broccoli Florets
• Zucchini
• Salt
• Orecchiette
• Tomatoes
• Pecorino Romano Cheese

Instructions

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
5. Cook until tender and brown, about five minutes
6. Set aside
7. In a large pot of boiling water cook the pasta until al dente
8. Prior to draining the pasta, take 1 / 4 cup of the hot water and add it to the sauce along with the tomato
9. Drain the pasta very well
10. Place the pasta back into the pot with the sauce and the cheese
11. Toss very well, until the sauce is completely incorporated
12. Serve immediately