I have been dying touseOrecchiette pasta in a recipe for years!
Okay, dying might be an exaggeration, but I've been infatuated with this fun little pasta for a very long time, and couldn't find it in the pasta sections of local grocery stores.
We aren't big pasta eaters in this house, but every so often the urge for noodles and sauce takes hold. On those occasions, I'll break out the quinoa or whole wheat noodles to make a quick veggie packed pasta dish with a light sauce of some sort.
But in the back of my mind, these mini bowl shaped pastas haunted me. I could picture them holding a savory sauce far better than spaghetti or lasagne could, and when I finally found them I wasn't disappointed.
Those little wells in the middle of my Orecchiette did a good job of corralling chopped bits of chicken, tomatoes and kale. And the sauce from the tomatoes, garlic and oregano had a place to take hold.
A chiffonade of basil (YouTube has a quick tutorial on how to chiffonade basil), and a crumble of feta cheese finished off my pasta dish with a Mediterranean feel.
I bet you're wondering where I finally found my long awaited Orecchiette pasta. I discovered it at Sur la Table when I attended a cooking class with my buddy, Sandi.
Since it's only Mr. Mike and I in the house, I'm doling my treasure out in little bits. This is a pasta I don't mind taking up space in my pantry.
Orecchiette Pasta with Chicken, Kale, Basil and Feta Cheese
Recipe type: Pasta, Chicken
- 1 cup Orecchiette Pasta, cooked according to package directions
- ½ tablespoon olive oil
- ½ cup onion, chopped
- 15 ounces petite diced canned tomatoes
- 1 cup low sodium vegetable broth
- 2 clove garlic, minced
- 2 tablespoons fresh oregano, minced
- 2 cups kale, chopped and packed into the cup
- 2 cups chicken breast , cooked and chopped
- 2 tablespoons capers, chopped
- 1 tablespoon lemon juice
- 4 tablespoons fresh basil, thinly sliced
- 2 tablespoons low fat feta cheese, crumbled
- Cook Orecchiette according to package directions.
- While Orecchiette cooks, heat a large non-stick skillet over medium high heat. Add oil and onions. Cook for 2 - 3 minutes to soften.
- Add tomatoes with juice, vegetable broth, garlic, oregano, kale and chicken. Simmer over medium high for 4 - 5 minutes until broth is reduced and and kale is softened.
- Drain Orecchiette and add to tomato mixture. Cook another 2 - 3 minutes to heat through.
- Top with basil and feta cheese.
PS - Stay tuned! Later in the week I'll be serving up another tasty Orecchiette pasta dish!
