Orecchiette with Sun-Dried Tomatoes, Broccoli, and Grilled Chicken
- Salt, for cooking pasta and seasoning chicken
- 1 pound orecchiette
- 1 tablespoon olive oil, plus more for pasta
- 1 clove garlic, minced
- 1 small yellow onion, chopped into 1-inch pieces
- Freshly ground pepper, to taste
- 1 skinless chicken breast, cut into 1-inch pieces
- 2 cups broccoli florets, lightly steamed
- 1/4 pound sun-dried tomatoes, chopped
- Chile flakes, to taste
- Parmesan, for garnish
In a large pot, boil salted water for pasta. Once boiling, cook the pasta until al dente according to package directions. Once drained, drizzle with a little olive oil.
Meanwhile, in a large pan, heat 1 tablespoon olive oil until shimmering but not smoking. Cook the garlic and onions until onions are soft and translucent, about 8 minutes. Remove onions and garlic from pan and set aside.
Season chicken pieces with salt and pepper and cook in the same pan until golden brown and cooked through, about 6 minutes. Once cooked, add the garlic, onions, broccoli, sun-dried tomatoes, and chile flakes to the pan and stir to combine the flavors and heat everything through.
Combine the chicken and vegetables with the pasta and mix to combine. Serve immediately, garnished with Parmesan, if desired. Enjoy!
Orecchiette with Broccoli Rabe
We love making this orecchiette pasta on cold winter nights! Broccoli rabe, caramelized onions, and sun-dried tomatoes fill it with bold flavor.
The first time I made this orecchiette pasta recipe, I intended to eat a bowl of it for lunch. I did end up eating it for lunch that day, but a bowl never entered the picture. Instead, I stood at the stove, eating forkful after forkful of orecchiette straight from the skillet!
The recipe is my plant-based riff on a classic Italian pasta dish – orecchiette with sausage and broccoli rabe. I adore broccoli rabe, especially in the wintertime. It’s vibrant and nourishing, and it has a distinct bitter and peppery flavor. I often serve it as a side dish, but I wanted to find a way to feature it in a larger recipe for the blog.
Enter: this orecchiette pasta! In it, the bitter broccoli rabe plays off sweet caramelized onions and savory sun-dried tomatoes. As I had hoped, the dish is a fantastic showcase of my beloved broccoli rabe. Better yet, it’s a delicious dinner for a winter weeknight.
I concur with A Cook from Falls Church, VA. Cream. This needs a splash of cream to achieve perfection. I used fresh broccoli and cooked it crisp-tender. Then I added the cheese, pasta and water, tossed it all together and added a few tablespoons of cream. It really doesn’t take much, but it transforms the dish. Other additions I highly recommend are browned Italian sausage, a small diced shallot and a dusting of fennel pollen, but this is strictly my take on an already outstanding dish.
I've tried this recipe last week for a family dinner and found it simply delicious! I normally prepare turnip greens orecchiette, as explained here: http://worldrecipes.expo2015.org/en/recipe-orecchiette_with_turnip_greens_441.html which is one of the most traditional dishes of Apulia, especially of Bari. They never let me down! Thanks for your recipe!
w/ 1lb. fresh broccoli florets (bag from Costco). Be vigilant to avoid over cooking - better under. Used two random pasta partial pkgs. Next time use
10-12 oz. 1lb is excessive. Garlic press serves well vs food processor which I'm glad to avoid. Removed broccoli to a bowl using slotted spoon. Grated cheese w/ microplane. Torn Prosciutto = nice compliment. Avoided adding cooking water. sun dried tomatoes next time?
I make this all the time. I double the broccoli recipe using frozen and because I don't eat pasta, I give my family half of it with pasta and I keep the rest of the broccoli as a side dish. Because it uses frozen broccoli, it's something you can make anytime you can't get to the market.
A dish as simple as this begs for fresh and good quality ingredients, both of which are hard to come by where I live. I increased the garlic and red pepper flakes, used less oil and used fresh broccoli. I used good quality oil and freshly grated Parmesan. My husband liked it which made this dish a success for me, since he's my harshest critic. This will be a good go to recipe for busy evenings.
Very tasty and quick/easy. Used fresh broccoli instead,more garlic and a little less olive oil. Will definitely make again.
it is okay a bit spicier that i expected. I have a feeling this isn't making it into my rotation.
Great broccoli recipe. I did use fresh broccoli instead of frozen, and I added two slices of cooked, crumbled bacon to the top. It tasted great. Even my hubby enjoyed the broccoli!
Some more quick and easy Italian cooking. I have to admit that I took inspiration from an earlier review and started with a little bacon. I had fresh Sprouting Broccoli, so used that, and as I had a bottle of white wine open, instead of adding water or stock, I poured in about a 1/4 cup of that, let it cook down a little, then covered for a few minutes until the broccoli started to wilt. I used Lumicorti as there was no Orecchiette in the shop, and I wasn't keen on hand making my own after a 12 hour shift. As with all simple recipes like this, good, fresh ingredients pay huge dividends, and the whole is greater than the sum of the parts.
This dish has grown on me. I made it with fresh broccoli (left over from another meal) and used chicken stock instead of water. My only complaint is that I would have liked a more substantial sauce. I was thinking a touch of cream, broth or white wine with the pasta water would have done it. The parmesan clumped up because there was so little liquid to combine with. However, the flavors are even better the next day and I really don't mind the lack of liquid.
I made this with orzo and it worked very well. My family thought it was too spicy (although I loved it) so I'll cut the pepper flakes in half next time.
This was awful. I should have known from reading the cooking time of the broccoli but thought I would try it as many people had reviewed it well. It was mushy and tasteless even with extra garlic and red pepper. I was also curious to cook with the orecchiette for the first time but it was a waste with this recipe.
I've made this dish a few times, and each time my husband and I have loved it. I have tweaked it a little bit, and now find it even better. I sautee the broccoli in a little olive oil and garlic, then add the cooked pasta, a can of cannellini beans (drained), and a can of diced tomatoes. After the flavors combine, I add the red pepper flakes, fresh basil and asiago or parmesan cheese. It is delicious, and so easy.
I make this a lot-- it so easy and quick! But I like to use fresh broccoli and I add pancetta. Just cook the pancetta in the frying pan, then add the garlic, a little less oil, red pepper, broccoli, and then steam. I also like pecorino romano instead.
Change the water to either low fat or non fat chicken or beef bouillon.Cook the Broccoli separate for 5 minutes in advance. Drain and add to the garlic oil mixture.Stir for a moment to coat the broccoli with the oil. Then add the bouillon and bring to temperature. Done.
I thought the dish was super simple and that's exactly what I was looking for after a long day at work. I added extra pepper flakes and Italian sausages. Accompanied with a nice red wine, perfection.
I added a lot more hot pepper and served with grilled chicken which I shredded in my mini prep so it was ground up.
Yum! I used fresh broccoli & chopped into bite-size florets. I also used fettucine instead of orecchiette. It was delicious. We loved the crisp broccoli with the garlic, cheese & pepper flakes. Next time I will not use long noodles, because they were a little diffifult to manage with the broccoli. Also, best to eat fresh. The broc. is not as crisp after the microwave, but still ok. We loved this!
My kids LOVE this recipe!! Seriously, it is so quick and simple. I throw it together on a week night, everyone gobbles it up, and the kids rave about what a great cook I am. What more could you ask for?! I think the simple flavors appeal to the kids, but it is nice for adults as well. The flavors are subdued, but very pleasing. Our new comfort food.
The only reason I did not give it "4 forks" bis because it didn't knock my socks off. Otherwise, for a minimal recipe, it was delish. A great dish for vegetarian guests! It was simple and my three year old loved it. I made it with sea shell pasta because my grocery store doesn't carry orecchiette. What a great idea. Very good and a repeat for us!
I've been making a version of this recipe for years. I also throw in a can of artichoke hearts (rinsed and quartered) right at the end. It's a good, simple dinner. Nothing fancy. You can also use gnocchi.
I was a little less than overwhelmed on this one. I may not have added enough cheese and ballparked the ingredients, but in my opinion, it was just a pasta and veggie dish- not really worth a recipe that I kept running back to the computer to follow.
This was amazingly good, given how easy it was! Much more than the sum of its parts. Btw - I did not need the reserved water. I think whether or not you need it depends on (1) how thoroughly you have drained the pasta and (2) how much of the liquid is left in the pan with the broccoli (which will depend on how hot the pan was and how tightly covered).
This is an easy dish, I used canned chicken broth instead of water and it added a nice taste.
Great recipe! Very tasty! I used fresh broccoli and it turned out just fine. I did not, however, add the reserved water, so the cheese was thicker, which I prefer. So easy to make and the ingredients are easily acquired.
The Ingredients You’ll Need
I’m using need loosely here. You may need to adjust if you’re making this in real-time (and hopefully in a few months you won’t need to worry!).
- Butter and/or olive oil – I like to use both, but you can easily adjust as needed!
- Yellow onion – my go-to! However, you can use white onion or shallot in its place. Only have a red onion? Its sharp flavor may be too pungent, so reduce the amount by about half.
- Broccolini – ah, my love. Sub regular broccoli or even frozen in its place. Have neither? Add in another green veggie like spinach – but do that last as it won’t need to cook like the broccoli does.
- Sun-dried tomatoes – these are such a great pantry staple! I like to use the ones that are already packed in oil, but the dried ones will do, too.
- Orecchiette pasta – as I said above, the pasta shape can be easily adjusted, just keep an eye on cooking times.
- Vegetable Stock – if you need to substitute, use chicken stock or salted water in its place.
- Parmesan cheese – adds an added salty, slightly creamy, kick!
Few ingredients? One-pan? I told you this was going to be our easy one-pan meal of the month. Orecchiette broccoli pasta, coming right up!
Sun-Dried Tomato Marinated Chicken
I tend to always resort to the same Lemon & Herb marinade when I’m preparing chicken to grill, but I was inspired to try something new when I discovered a jar of old sun-dried tomatoes in my fridge. I combined the sun-dried tomatoes with garlic, oregano and red wine vinegar to create a marinade that’s really packed with flavour.
Although you could marinate the chicken for as little as 30 minutes, the flavours only begins to permeate the chicken after an hour. The more surface area there is, the quicker the meat will marinate, so if you are short on time, cut the chicken in half or slash the surface the with a knife. I personally prefer chicken thighs over breasts when grilling because they have more flavour and remain moist while chicken breasts can easily dry out.
Here are a few other grilled chicken recipes that you will enjoy…
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Penne with Chicken, Broccoli, and Sundried Tomatoes
An easy, quick, and satisfying meal, this penne with chicken, broccoli, and sundried tomatoes dish, with it’s fairly light yet garlicky, creamy (no cream!) sauce, is a welcome meal on any night of the week!
It has been one heck of a week for us here – we finally moved into our new home this weekend! Of course, with that it almost requires a stint in light combat training in order to walk through the kitchen and I’m not sure if I’ll ever find my pots and pans.
Which hopefully means that there is set of stainless steel beauties in my near future!
But no matter, the boxes will eventually get emptied, the mounds of packing paper will make their way to the dumpster in our front yard (I’ll bet our neighbors love that), I’ll find a place for the kitchen table, and maybe I’ll even be able to cook dinner when my parents come to visit this weekend.
Speaking of cooking, let me mention the first new purchases for the kitchen and how much I already adore them.
I’ve made it a point to make these books staples in this new kitchen (I promise that pics are coming once I get it cleaned and organized!) and after having made a few recipes from Baking Illustrated, this chicken pot pie with savory crumble topping from The Cook’s Illustrated Cookbook, and these baked panko chicken fingers from the ATK Healthy Family Cookbook, I know this won’t be an issue.
This penne with chicken, broccoli, and sundried tomato recipe hails from the Healthy Family Cookbook and it’s a definite keeper.
With the anticipation of packers and movers invading our old house last week before the move, I made this dish to make sure we had a decent homemade meal for a few nights that only needed to be reheated in the microwave. And in fact, it was more that just decent!
With whole wheat penne, a ton of fresh garlic, quickly sautéed sliced chicken breasts, bright green broccoli, and a full half cup of sundried tomatoes, this meal packs a punch without a whole lot of fat or calories. A creamy sauce is created with just some white wine, chicken broth, and pasta water and it coats the pasta beautifully.
We both loved this meal so much that we may have argued over the last of the leftovers. It’s not a big deal though since it was so easy to throw together that I imagine we’ll be having it again soon.
Chicken, Broccoli, Sun-Dried Tomato One Pot Pasta Meal
Delicious Chicken, Broccoli, Sun-Dried Tomato One Pot Pasta Meal- penne pasta smothered in a flavorful pesto and tossed with broccoli, sun-dried tomatoes, parsley and goat cheese or parmesan cheese for the kiddos! This is a dish the whole family will love and it&rsquos so easy, you&rsquoll want to make it again and again!
You guys know I love simple. Well it doesn&rsquot get any more simple than this: One Pot. No Boil. No Drain.. Yep, all the ingredients in ONE POT. I think I&rsquom in love.
This meal is just too perfect for those busy weeknights when we need a warm dinner on the table Pronto!
With Barilla Pronto Pasta and Barilla Pesto Sauce, you only need one dish to make a game-changing dinner&mdashminimum cleanup, maximum flavor and speedy quick!
I&rsquom so loving how Barilla Pronto Pasta can be cooked up in one pan, along with other ingredients, with no need to wait for water to boil, and no draining required. Super simple and get this- for every box of Barilla® Pronto&trade purchased at Walmart between 7/31/2016 and 10/31/2016, Barilla® will donate 10 meals to kids in need through No Kid Hungry, up to half-a-million meals.* How awesome is that.
I just happened to choose penne pasta for this dish, but no worries, Barilla Pronto Pasta is available in a variety of pasta types. Feel free to change it up and use your favorite from spaghetti to rotini. With Barilla you can also feel good that you&rsquore feeding your family a wholesome, high-quality, non-GMO pasta even the kiddos will enjoy!
Not only are we head-over-heels for the Pronto Pasta, but the Barilla Pesto Sauce is so incredibly tasty. It&rsquos 100% all-natural with wonderful authentic Italian herb flavors. Yummo! You guys are going to love this meal! It&rsquos:
Blech! This was disgusting. Broccoli, pasta, beans, and tomatoes do NOT make for a harmonious dish. This was boring and not worth making again.
After reading all the reviews, I knew that this recipe might need more than written. So, borrowing from another pasta dish that I make, I added a generous tablespoon of Penzeys Greek seasoning (a mix of salt, pepper, oregano, marjoram, lemon peel), along with lots of basil, to the tomatoes, and substituted white wine for the water. I threw in about 1/2 cup of crumbled feta cheese and grated parmesan cheese in with the pasta and tomato sauce, and voila - a very spicy, tasty pasta! I used a full 16 ounces of Barilla 55% whole wheat pasta shells (alas, no orecchiette in whole wheat), rather than 8 ounces, and there was plenty of sauce to mix with the pasta. I ended up adding a bit less than 1/2 cup of the pasta water - just enough to moisten it. One other thing: I used extra-virgin olive oil. I will definitely make this again, and recommend that cooks consider adding more seasoning to the base recipe to get a full-flavored dish.
Good for a rainy weeknight when a trip to the store for ingredients just does not appeal. I had everything to hand but fresh basil. For that I substituted a handful of salt-free, Italian herb mix, added with the tomatoes, and the flavor was fine. This is a good, healthy, out-of-the-larder recipe and I would make it again.
This dish is exactly the sum of its ingredients - nothing magical happens in the cooking process. Good option if you have lots of broccoli you need to use up. Dumping in the hot pepper and parm helps to give it a little more life.
This is a good, cheap weeknight supper. I did everything old-school--cooked my own beans, cut up a couple of pounds of tomatoes--and it was still easy and relatively quick. I really like the crushed red pepper because it gives life to an otherwise bland dish.
Made this last night with some changes and loved it. Forget brocoli - add spinach to the pasta (we used rigatoni) after draining to let it wilt. I also used 28oz of crushed tomatoes since I was out of diced. I loved the beans and the lightness of the whole meal. Will be making this again soon.
I found this to be very satisfying for a weeknight dinner. I used tomatoes canned with garlic, basil and oregano and I think it added good flavor. I also cooked my onions a little longer to get good flavor before adding the liquids. I see what people are saying about it maybe being a little light on taste, but I prefer to think of it as "subtle."
Not bad if you have a head of broccoli about to go bad and you are in the mood for pasta. This was exactly my situation. so the recipe works. Overall, a bit bland, but a good cheese at the end can make all the difference. Not a bad recipe. just not a great one. I'll make again when I have a head of broccoli about to go bad and I'm very much in the mood for pasta.
How funny that everyone on this site seems to suggest making vegetarian recipes more flavorful by adding meat, thereby ruining them. I hope you all don't throw the chorizo in and then try to serve it to your vegetarian guests (although thsi isn't really a guest recipe). Add more spices and/or use fresh tomatoes (they really don't take that long to chop or cook). Try adding the broccoli before the tomatoes and sauteeing it in olive oil with the spices, and add the tomatoes at the end for a quick simmer. I haven't made this recipe but I cook something similar often. Try also adding chopped bell peppers, adding more red pepper flakes, possibly some cayenne, and some dried italian herbs like oregano.
Broccoli, tomatoes and beans. very healthy but not a very flavorful combination in this case. If you are going for the health thing throw together fresh broccoli (blanch for a minute or 2, cool with cold water and dry if you don't like raw broccoli), a fresh tomato chopped, can of rinsed beans, can of drained albacore tuna (Trader Joe's albacore is good and reasonably priced) and a little lite dressing of your choice. Hubby was glad he had a big piece left over lasanga for lunch (Turkey Sausage and Spinach Lasanga, Bon Appetit, March 2004, very yummy and a little more work. although not as healthly. ). I would not make it again.
I didn't think this recipe was anything special. After making this recipe, I think that I'm just not crazy about pasta dishes with canned tomatoes as the main flavor component. My husband liked it better--he rated it 3 stars--and said it was healthy.
Sorry to be the minority but this recipe was dissappointing. My whole family thought that the dish was very bland. Although very healthy, the flavor or lack there of just wasn't worth it.
this has definitely become one of our favorites. Great flavor, quick and easy on a weekday night. For even faster preparation, I use whole wheat penne pasta (do not over cook!)and a bag of trader joe's broccoli florets.
Nigella Lawson makes a similar dish, but adds chorizo and bitter greens (broccoli rabe or kale). Absolutely yummy. If you go with the kale, braise it in beef broth before sauteeing everything, then reserve some at the end to add back instead of pasta water.
This is an extremely easy, fast, healthy and delicious recipe. We used great northern white beans instead of the white kidney beans and also used medium pasta shells instead of the orecchiette.
This is great and really easy. Perfect weeknight dinner that doesn't require too much attention to put together. Just don't overcook the broccoli there's nothing worse than soggy, flavorless broccoli! Oh, and I added extra garlic, of course.
I've made this several times for weeknight meals. It is healthy, unbelievably quick, and has a nice distinctive flavor. If you, like me, are often tempted to fall back on pasta and marinera sauce as a last-minute meal, give this a try instead. It's practically as easy.
Simple, quick and delicious. I used organic baby fava beans and even my kids enjoyed it! Great for a high fiber, high protein and meatless dinner.
This is quite good, but also a little heavy. My wife very much enjoyed it.
Almost a 4 because it's so quick and flavourful. Great for a late supper.
Creamy Sun-Dried Tomato Orecchiette with Chicken Sausage
Heinen’s new line of organic artisan dried pasta is a showstopper with it’s beautiful packaging and incredible quality!
It has become a staple for me when looking to try new simple spins on traditional pasta to keep things exciting during the busy work week. My Creamy Sun-Dried Tomato Orecchiette with Chicken Sausage is a mouthful to say, but a breeze to toss together. It will quickly become a favorite in your household like it has in mine.
You can roast the chicken sausages in the oven while you work on the sauce and by the time the chicken sausage is cooked through, you have an incredibly filling dish to bring to the table in 30 minutes.
- 1 lb. mild chicken sausage links
- 2 Tbsp. unsalted butter
- 3 garlic cloves, minced
- 1 large shallot, minced (3 Tbsp.)
- 2 Tbsp. flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1/2 cup grated parmesan
- 1 cup shredded mozzarella cheese
- 1/2 Divina Roasted tomatoes, chopped
- 1/2 cup pasta, water reserved
- Preheat the oven to 400˚F.
- Lay chicken sausages on baking sheet, drizzle with olive oil and bake for 30 minutes, or until sausage is cooked through.
- Boil water for the orecchiette, and cook according to package. Reserve 1/2 cup of pasta water before draining to help thin the sauce later.
- In a shallow Dutch oven, or deep sauté pan, over medium heat, sauté the garlic and shallot with butter until fragrant and slightly translucent, about 1 minute.
- Add the flour and stir for 30 seconds to cover the shallot and garlic.
- Add the chicken stock, heavy cream, salt, pepper and oregano.
- Turn the heat down to medium-low and stir for a few minutes as the sauce thickens.
- Add the cheeses and stir together until the sauce is creamy and smooth. If it is too thick, add 1/2 cup of the reserved pasta water to thin.
- Stir in the chopped tomatoes.
- Add the drained orecchiette and stir to coat the pasta evenly in the sauce.
- Plate with the sliced chicken sausages and enjoy.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
1 teaspoon vegetable oil
3 shallots, peeled and chopped
8 ounces boneless chicken breast, cooked, julienned
4 ounces oil-packed sun-dried tomatoes, drained and sliced
1/2 cup heavy cream
1 pound penne pasta, cooked
1 1/2 teaspoon butter
2 tablespoons grated Parmesan cheese
1 teaspoon julienned fresh basil
Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring, for 2 minutes or until soft.
Add the chicken and tomatoes. Cook, stirring, for 5 minutes.
Reduce the heat to medium-low. Add the cream and cook, stirring occasionally, for 5 minutes.
Stir in the cooked pasta, butter, Parmesan, and basil. Toss to coat the pasta in the cream sauce.