25 Minute Orecchiette W Chicken Rosemary Recipes

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.

Steps:

• In a large nonstick frying pan, melt the butter with 2 tablespoons of oil over moderately high heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring frequently, until well browned, about 25 minutes. Remove.
• Add the remaining 1 tablespoon oil to the pan and reduce the heat to moderate. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and add to the pan along with the rosemary. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic. Cook, stirring, for 30 seconds. Cover the pan, remove from the heat, and let steam for 5 minutes. Cut the chicken into 1/4-inch slices.
• Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve about 1/4 cup of the pasta water. Drain the pasta and toss with 2 tablespoons of the pasta water, the onions, the chicken with pan juices, the blue cheese, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If the pasta seems dry, add more of the reserved pasta water.

Steps:

• Bring a large pot of water to a boil.
• In the meantime, rub chicken breasts with salt, pepper and fresh rosemary. In a large saucepan, pan-fry chicken breast strips over medium-high heat with olive oil. Fry until browned and thoroughly cooked, about 15 minutes.
• Once water boils, add salt and then pasta. Cook orecchiette for al dente texture, according to package instructions. Drain, reserving 1 1/4 cups of pasta water for finishing sauce.
• Turn heat down to medium-low and add pasta to cooked chicken in saucepan with enough pasta water to loosen sauce, 1/2 cup Parmesan, salt and pepper. Cook on medium-low for about 3 minutes, until sauce has thickened. Add more pasta water if necessary.
• Sprinkle with the remaining Parmesan to serve.