Buca Di Beppo Little Hat Pasta With Spicy Chicken Orecchiette Pugliesi Recipes

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN

Steps:

• In a large sautepan, heat the olive oil over medium heat.
• Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
• Add the chicken and saute until brown.
• Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
• Set aside.
• In a large pot of boiling water cook the pasta until al dente.
• Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
• Drain the pasta very well.
• Place the pasta back into the pot with the sauce and the cheese.
• Toss very well, until the sauce is completely incorporated.
• Serve immediately.

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN (ORECCHIETTE PUGLIESI) RECIPE

Steps:

• In large saute pan, heat olive oil over med heat Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds add the chicken and saute until brown Add broccoli, zucchini and salt; cook until tender and brown, about 5 min Set aside In a large pot of boiling water cook the orecchiette until al dente Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato Drain the pasta very well Place the pasta back into the pot with the sauce and the cheese Toss well, until the sauce is completely incorporated Serve immediately

BUCA DI BEPPO CHICKEN GLORIOSO

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.