Orecchiette Pasta With ChickenSpoodles, BoardWalk Resort
Yield: 3-4 servings
1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese
1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and sauté until thoroughly cooked. Add the garlic and sauté until the garlic starts to brown, Add the
tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan cheese.