Orecchiette With Chicken And Broccoli Food

ORECCHIETTE WITH CHICKEN AND BROCCOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta water.
• While pasta is cooking, combine butter and olive oil in a large saucepan over medium-high heat. Add garlic and saute until golden brown, 1 to 2 minutes. Add shredded chicken, broccoli, Parmesan cheese, basil, pepper, and garlic powder; toss to coat. Stir in pasta and reserved pasta water until evenly distributed. Cook until heated through, about 5 minutes. Season with salt.

SPICY ORECCHIETTE WITH BROCCOLI

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
• To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
• Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
• Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
• Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
• Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
• Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Bring the chicken stock to a boil.
• Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
• Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
• Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI

Steps:

• Add 4 quarts of water to a large pot, bring to a boil over medium-high heat then season with salt (I use 2 Tbsp).
• Add broccoli to boiling water and cook until tender, about 4 - 5 minutes. Using a spider, remove broccoli and transfer to a colander, while leaving water in pot.
• Run broccoli under cold water to stop cooking. Drain well. Chop broccoli into smaller pieces.
• Add pasta to water in pot and boil about 1 minutes shy of al dente, according to time listed on package. Reserve 1 1/2 cups pasta water.
• While pasta is boiling, heat 1 Tbsp olive oil into a 12-inch non-stick skillet over medium-high heat.
• Crumble sausage in small chunks into skillet and cook, breaking up and tossing occasionally, until cooked through, about 7 minutes. Add garlic during last 2 minutes of cooking the sausage.
• Pour in 1 cup of the pasta water into the sausage. Let it simmer for about a minute and reduce slightly. Add all dente pasta and cook while tossing, until tender, about 2 minutes.
• Drizzle in remaining 3 Tbsp olive oil, season with red pepper flakes to taste and toss.
• Sprinkle in parmesan, and toss to melt into sauce.
• Toss in broccoli. Season with salt as needed and pepper to taste.
• Loosen with more pasta water as needed. Drizzle servings with more olive oil if desired, serve with garnished with more parmesan.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Cut broccoli rabe in quarters.
• Bring a large pot of water to boil. When it comes to a rolling boil, add broccoli rabe.
• Blanch for about 1 1/2 - 2 minutes, drain and set aside in a colander.
• Re-fill pot with water and salt for the pasta and bring back to a boil.
• Add pasta and cook according to package directions for al dente.
• In a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks.
• When completely cooked through set aside in a dish or a bowl.
• Increase heat to medium high, add olive oil to the pan; when hot add garlic and cook until golden (don't burn).
• Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
• Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds.
• Add chicken broth, parmesan cheese and red pepper flakes if using.
• Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce.
• Remove from heat and add to a large pasta dish or divide equally between 6 pasta bowls. Serve with additional grated cheese if you desire.

ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI & CALABRIAN PESTO

Steps:

• First, make the base of the pesto. Heat 1 tbsp of the olive oil in a frying pan and add the onion, tomato and aubergine. Fry over a medium-low heat for 8-10 mins until the onion is pale gold and the tomatoes and aubergine are soft. Add the peppers and cook for a couple of minutes, then add the garlic and chilli, and cook for another 2 mins. Transfer to a plate and leave to cool.
• Heat the oven to 190C/170C fan/gas 5. Trim the broccoli at the base, then halve any large pieces lengthways. Put in a roasting tin, drizzle with the olive oil and season. Add the garlic and turn everything using your hands - make sure the garlic is under the broccoli so it will toast without burning. Cook in the oven for 15-20 mins (check on it during cooking for doneness).
• Meanwhile, cook the pasta in boiling salted water until al dente. It usually takes a little less time than it says on the packet.
• For the pesto, tip everything on the plate into a food processor along with the almonds and the remaining 2 tbsp extra virgin olive oil. Season and pulse to blend everything together. Stir in the ricotta and taste for seasoning. Tear the basil and stir that in too.
• Drain the pasta and toss it with the broccoli (including the garlicky juices from the roasting tin) then use as much of the pesto as it takes to coat the pasta and serve the rest on the side. Grind over some black pepper and serve immediately with the grated cheese.

ONE POT ORECCHIETTE WITH SAUSAGE AND BROCCOLINI

Steps:

• Add the sausage (1 lb.) and onions to a large, deep skillet, pot, or Dutch Oven with a lid (make sure it's big enough to add the pasta in later!). Cook over medium high heat until the sausage has browned and the onions have softened, breaking up the sausage with a wooden spoon as it cooks, about 5 minutes.
• Turn the heat down to medium and add the minced garlic (2 cloves) and crushed red pepper (1/4 teaspoon) if using. Sauté for 1-2 minutes, until garlic is fragrant. If you find that some of the sausage has stuck to the bottom of the pan, add 2-4 tablespoons of water, chicken broth, or white wine to the skillet, using a wooden spoon to help dislodge any stuck-on bits.
• Add chicken broth (2.5 cups) and bring to a boil. Add the pasta, along with 1/2 teaspoon kosher salt (if using water, use 1 full teaspoon, and if using a chicken broth with lots of sodium, omit entirely).
• Stir, turn heat down to low, cover, and simmer for 12 minutes (at this point, the pasta won't be entirely cooked yet). Add the broccoli, stir, cover, and simmer for another 3-5 minutes, until pasta is fully cooked and broccoli has softened and turned a bright green. (If it seems a little "soupy" but the pasta is fully cooked, I recommend letting it sit uncovered for 5-10 minutes to allow it to cool, thicken, and the steam to evaporate a bit.)
• Serve with fresh grated parmesan cheese, chopped parsley, fresh cracked black pepper, and a little more crushed red pepper if desired.

SAUSAGE ORECCHIETTE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., Stir in broccoli and tomatoes. Reduce heat; simmer, covered, 4-6 minutes or until broccoli is crisp-tender. Drain pasta; add to skillet and toss to coat. Serve with cheese.

ORECCHIETTE WITH PANCETTA AND BROCCOLI

Steps:

• Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
• Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Start by blanching the broccoli rabe in a deep pan of boiling water. Put the broccoli rabe in for 2 minutes and take it out. When you are done, use tongs to take the broccoli rabe out and set aside. Do not strain the water as we will be cooking the pasta inside the same pot of water!
• Take the sausage out of the casing and then cutting the sausage into bite sized pieces. In a large pan, place 1 tablespoon of olive oil and 1 tablespoon of minced garlic. Wait until the garlic browns and then add the sausage. Cook the sausage for 8 minutes, stirring occasionally.
• Pour in the diced tomatoes. Stir for 4 minutes and place the blanched broccoli rabe into the sausage mixture. Add salt, pepper and red pepper flakes to your liking. Stir everything until the sausage is cooked, about an extra 10 minutes. The sausage will be ready when the outside of the sausages are a deep golden brown and the inside is pale but with no sign of pink or blood.
• Cook the pasta in the same broccoli rabe water and put the pasta back into the pot according to package instructions. When both the sausage mixture and pasta are done, combine and enjoy! Top with parmesan cheese and red pepper flakes to your liking.

CHICKEN AND BROCCOLI PASTA

Steps:

• To poach the chicken, put the stock in a saucepan with a lid and bring to the boil. Drop in the chicken breasts, put on the lid and take off the heat. Leave for 25 minutes until the chicken is cooked through but still juicy. Set aside and reserve the poaching liquid.
• Meanwhile, about halfway through poaching the chicken, boil or steam the broccoli until really tender, then drain well and roughly chop into small pieces.
• Heat the oil in a frying pan and fry the garlic and rosemary for 2-3 minutes until the garlic is golden and fragrant. Pour in all of the chicken stock from the poaching pan. Add the broccoli and simmer, breaking down the broccoli with the back of a spoon. As it cooks, mash the broccoli into a very soft sauce. It won't be smooth but there should not be any noticeable lumps left. Dice the chicken. When the broccoli sauce is 'creamy', smooth and no longer watery, stir through the chicken until warmed.
• Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Drain thoroughly, reserving a cup of the water, then toss the pasta into the sauce with the lemon zest, half of the Parmesan and plenty of pepper. Add a splash of the pasta water if it looks dry. Serve with the rest of the Parmesan and a drizzle more oil.

ORECCHIETTE WITH PANCETTA, PUMPKIN AND BROCCOLI RABE

Steps:

• Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve.
• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve.
• Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes.
• Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously.
• Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds.