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| Broccoli and yellow zucchini squash into the sauce |
I knew I wanted to use chicken for our meal tonight and while organizing some notebooks of stray recipes, I saw this and knew today would be the day. It's a Buca di Beppo style recipe - or supposedly is. My copy of the recipe is on plain paper and I've had in my files for about 10 years - I have no idea where it came from.
I liked going to Buca Di Beppo when we lived near one. As a matter of fact we even held our daughter's First Communion Reception at the restaurant! However, we moved (relocated with my husbands job) and were only in the new city for about a month before the local restaurant closed. We've never had one near us since then. However, this recipe is close to their Little Hat Pasta version. The photo above is sans pasta; I haven't added that nor the cheese yet. But the colors are so vibrant and it smells so good I wanted to get this posted before I got busy and forgot to take more pictures.
Pasta with Spicy Chicken
3/4 c oil (olive preferably) *I thought this was a crazy amount so I cut it down to about 1/4 cup.
2 T chopped garlic
2 t crushed red pepper flakes
2 boneless, skinless chicken breasts, cut to 1 inch pieces
2 c broccoli florets, blanched
1 1/2 c sliced zucchini, blanched
1 t salt
1 lb. pasta
1 medium tomato, chopped
1/4 c Romano cheese
In a large saute' pan, heat the oil over medium heat. Add the garlic and the crushed red pepper flakes, cooking until aromatic (about 30 seconds). Add the chicken and saute until brown. Add broccoli, zucchini and salt. Cook until tender and browned. Set aside.
Boil pasta until al dente. If the sauce is dry, add 1/4 c of the hot pasta water to it. Mine had plenty of liquid yet so I didn't need to add any. Add the tomato to the sauce with the drained pasta. Toss with the cheese. Serve.
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| Red pepper flakes and chopped garlic going into the hot oil |
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| Fresh chicken, ready to go! |
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| Adding the broccoli |
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