Chicken and Orecchiette Primavera

This easy pasta dish is loaded with spring vegetables and tossed in a light, creamy sauce with a spicy dash of red pepper.  I added chicken but this would be great as a vegetarian dish. It reheats well for lunch the next day. Fun fact:  the pasta’s name, “orecchiette,” comes from its shape, which resembles a small ear. Orecchio=ear in Italian.  Buon appetito!DSC_0409

What to buy (serves 2):

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 chicken breasts, cut into bite sized pieces
  • salt and pepper, to taste
  • 1 cup orecchiette
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 crown asparagus, cut into bite sized pieces
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup parsley, chopped
  • 1 bell pepper, diced
  • 1 teaspoon chili flakes

What to do:

  • heat oil in a large pan over medium
  • bring a medium size pot of water to boil and add broccoli and asparagus, cooking for 5 minutes
  • remove broccoli and asparagus and set aside in an ice bath to preserve their bright green color DO NOT drain boiling water as you’ll need this to cook the pasta
  • add orecchiette to boiling water and cook for 10 minutes or until al dente, drain water and set pasta aside
  • add garlic, onion, pepper and red pepper, cooking for 5 minutes until softened
  • sprinkle chicken with salt and pepper on both sides and add to pan with vegetables, cooking for 8-10 minutes or until no longer pink
  • add sour cream, parmesan, chicken broth and parsley to pan, stirring to combine
  • add salt and pepper to taste, serve with a sprinkling of parsley and parmesan

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