A Word From The Cook
“Orecchiette is one of my favorite pastas. When you're in the mood for a fresh, zesty, and truly delicious one plate meal, try this one!”
- 1 Pound Orecchiette pasta
- Olive Oil for pan
- 4 Chicken breasts (boneless skinless)
- Salt, Pepper, and garlic powder to taste
- 1 Bunch fresh sage leaves
- 1 Pound fresh heirloom and grape tomatoes
- 2 Fresh zucchini
- 1 Fresh yellow squash
- 1 Cup niçoise or mixed pitted olives
- 1/4 Cup butter
- 1/4 Cup minced fresh chives
- 1/4 Cup rough chopped flat leaf parsley
- Juice and zest of 1 lemon
Step 1 – Bake Chicken and Boil Pasta
Preheat oven to 375 degrees. Place chicken breasts on foil lined baking sheet. Rub chicken generously on both sides with olive oil, garlic powder, salt & pepper.
Bake chicken for 25 minutes - until cooked through.
While chicken is baking, boil pasta until al dente (9 to 10 minutes). Drain pasta and return to hot pot. Drizzle with olive oil and toss. Set aside.
Step 2 – Rinse, Chop, and Prep Produce
Cut stems off of sage leaves. Bring 3 tablespoons olive oil almost to smoking point in a small saute pan. Add sage leaves to oil and "fry" until crisp (20-30 seconds), but not brown. Remove from oil and drain on a paper towel. Sprinkle lightly with sea salt.
Rinse, dry, and roughly chop parsley. Set aside.
Finely chop chives. Add to parsley, and set aside.
Rinse and cut tomatoes in half or quarters to depending on their size.
Zest and juice 1 lemon - set aside.
Slice zucchini and squash lengthwise. Scoop out seeds with tip of a spoon, and cut into 1/8 inch slices. Heat large sauce pan over medium heat. Drizzle with olive oil until almost smoking, add zucchini and squash and stir fry until lightly browned (2-3 minutes). Remove from heat, drain on a paper towel, set aside.
Wipe pan clean and use for Step 3.
Step 3 – Make Brown Butter & Combine Ingredients
Melt butter in large saucepan over medium heat until almost browned. Add pasta to pan and toss to coat pasta with butter. Salt & Pepper to taste.
Add olives, tomatoes, and squash to pan. Toss to coat and heat thoroughly. Salt and pepper to taste.
When chicken is done, remove from oven and slice into 1/4 inch thick pieces.
Plate pasta mixture. Top with several slices of chicken. Top with parsley/chive mixture.
Add reserved sage leaves, lemon zest, and fresh lemon juice over dish before serving.
Serve with Parrmigiano-Reggiano and red chile flakes.