Best Buca Di Beppo Little Hat Pasta With Spicy Chicken Recipes

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN

Buca Di Beppo Little Hat Pasta with Spicy Chicken image

Make and share this Buca Di Beppo Little Hat Pasta with Spicy Chicken recipe from Food.com.

Provided by Punky Julster

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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 tomatoes, chopped
1/4 cup grated pecorino romano cheese

Steps:

In a large sautepan, heat the olive oil over medium 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 five minutes.
Set aside.
In a large pot of boiling water cook the pasta 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 very well, until the sauce is completely incorporated.
Serve immediately.

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN (ORECCHIETTE PUGLIESI) RECIPE

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

Provided by angeladem

Number Of Ingredients 10

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

Steps:

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

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