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Rosemary Chicken with Whole-Wheat Orecchiette

Rosemary Chicken with Whole-Wheat Orecchiette

Name: Rosemary Chicken with Whole-Wheat Orecchiette
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 large chicken breasts, cleaned and cut into strips; DeLallo Sea Salt Grinder; Ground black pepper; 2 tablespoons fresh, chopped rosemary; 2 tablespoons DeLallo Extra Virgin Olive Oil; 1 (1-pound) package DeLallo Organic Whole-Wheat Orecchiette Pasta; 3/4 cup DeLallo Grated Parmesan-Romano Cheese Blend

Aromatic rosemary accents this whole-wheat pasta dish of orecchiette, pan-fried chicken and the creamy flavor of Parmigiano-Reggiano.

Prep Time

5min
Cook Time

30min
Total Time

35min
Serving Size

4-6

Category Title Pasta
Cuisine Type Italian
Level Simple

Recipe By: Delallo

Ingredients

2 large chicken breasts, cleaned and cut into strips
DeLallo Sea Salt Grinder
Ground black pepper
2 tablespoons fresh, chopped rosemary
2 tablespoons DeLallo Extra Virgin Olive Oil
1 (1-pound) package DeLallo Orecchiette Pasta
3/4 cup DeLallo Grated Parmesan-Romano Cheese Blend

Directions

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, about 8 minutes. Drain, reserving 1 1/4 cups of pasta water for finishing sauce. Drain pasta.
Turn stove down to medium-low and add pasta to cooked chicken in saucepan, combining with half of the reserved pasta water, 1/2 cup Parmigiano-Reggiano, 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 Parmigiano-Reggiano.