CHICKEN ORECCHIETTE

Chicken Orecchiette image

Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag" ), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve. If you can find Orecchiette (Barilla makes a good one) try using it...if not, use medium shells.

Provided by Karen..

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package medium pasta shells (preferred) or 1 (16 ounce) package orecchiette (preferred)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 cup tomatoes, diced
1 cup bell pepper, diced
1/2 cup scallion, sliced small
3 cups cubed cooked chicken
1/4 cup fresh basil, chopped or 2 -3 teaspoons dried basil
salt and pepper
4 ounces feta cheese with herbs, basil flavored (optional)
1/4-1/2 cup parmesan cheese

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.

Nutrition Facts : Calories 589.5, Fat 25.1, SaturatedFat 4.7, Cholesterol 56.2, Sodium 124, Carbohydrate 59.9, Fiber 3.5, Sugar 3, Protein 29.7

*** Explore more Chicken Orecchiette Recipes »

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