Best Chicken Orecchiette Recipes

ORECCHIETTE WITH MINI CHICKEN MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
• Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
• In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

ORECCHIETTE WITH CHICKEN AND BROCCOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta water.
• While pasta is cooking, combine butter and olive oil in a large saucepan over medium-high heat. Add garlic and saute until golden brown, 1 to 2 minutes. Add shredded chicken, broccoli, Parmesan cheese, basil, pepper, and garlic powder; toss to coat. Stir in pasta and reserved pasta water until evenly distributed. Cook until heated through, about 5 minutes. Season with salt.

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
• Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
• Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

SPICY CHICKEN ORECCHIETTE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
• Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
• Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

CHICKEN-ORECCHIETTE SOUP WITH CILANTRO AND LEMON

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
• Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
• Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
• Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

ORECCHIETTE WITH MINI CHICKEN MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
• In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into 3/4-inch mini meatballs.
• Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.
• Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta to a large serving bowl and add 1/2 cup of the Parmesan. Toss to coat the orecchiette lightly, adding some of the reserved pasta water to help make a sauce. Add the meatball mixture, bocconcini, and 1/2 cup of the basil and combine. Garnish with the remaining 1/2 cup of Parmesan and the remaining basil.

ORECCHIETTE WITH MINI CHICKEN MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
• Lightly beat one egg.
• In a medium bowl, stir together the bread crumbs, parsley, egg, milk, ketchup, Romano cheese, salt, and pepper. If too dry, lightly beat and add second egg.
• Add the chicken and combine well.
• Using a melon baller (or a teaspoon measure) to scoop up the mixture, roll the seasoned chicken into ¾-inch mini meatballs.
• Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer.
• Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.
• Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta to a large serving bowl and add ½ cup of the Parmesan. Toss to coat the orecchiette lightly, adding some of the reserved pasta water to help make a sauce.
• Add the meatball mixture, bocconcini, and ½ cup of the basil and combine. Garnish with the remaining ½ cup of Parmesan and the remaining basil.

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

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

CHICKEN ORECCHIETTE

Steps:

• Cook pasta with salt according to package directions.
• Drain and place hot pasta in mixing bowl.
• Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken; Toss well.
• Add basil, salt, pepper, feta, and Parmesan cheese.
• Toss well and serve immediately.

PESTO ORECCHIETTE WITH CHICKEN SAUSAGE

Steps:

• Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes. Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).

ORECCHIETTE PASTA WITH CHICKEN SAUSAGE AND BROCCOL

Steps:

• Bring a large pot of salted water to a boil. Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat. When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up. Add 1/2 cup of reserved pasta water and mix well adding more if needed. Serve in pasta bowls with additional grated cheese on the side, if desired

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil; add salt. Blanch broccoli rabe until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander and let drain. Return water to a boil. Add pasta, and cook until al dente according to package instructions. Drain.
• Heat a large skillet over medium-high. Add sausage; cook, without turning slices, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes. Add pasta and oil and season with salt and pepper; toss to combine. Serve immediately.
• substitution
• You can use 1 head broccoli, cut into small florets, in place of the broccoli rabe in this recipe. Follow recipe to blanch florets, then cook in skillet until just tender.
• nutrition information
• (Per Serving)
• Calories: 391
• Fat: 8g (2.2g Saturated Fat)
• Protein: 22.2g
• Carbohydrates: 53g
• Fiber: 7.5g