Buca Di Beppo Little Hat Pasta With Spicy Chicken Orecchiette Pugliesi Recipes

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.

Steps:

• 1. In a large skillet on medium-high heat, heat 2 Tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
• 2. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
• 3. Add in Marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of peas. Stir until the butter melts.
• 4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

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