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Souce: Executive Chef Vittorio Renda, Buca di Beppo
3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 (6 ounce) boneless, skinless chicken breasts,
diced into 1 x 1-inch pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 pound orecchiette
1 medium tomato, chopped
1/4 cup grated pecorino Romano cheese
In a large saut� pan, heat the olive oil over medium. Add the garlic and
crushed red pepper cooking until aromatic, about 30 seconds. Add the chicken
and saut� 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 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 and the sauce and the cheese. Toss very well, until the sauce is completely
incorporated. Serve immediately.
Serves 4.
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