Of all the noodles in the world, I think I like the orecchiette best. It’s dense, look magnificent in bowls, and cups sauces and other goodies splendidly! Each bite is different, and the noodles allow tiny little portions of the dish to be savoured, one sumptuous orecchiette at a time! I love orecchiette with a light sauce, a chunky tomato, sautéed sausage, veg…endless. Here, I’ve paired it with a favourite combo of mine – chicken and rapini. It looks terrific in the bowl, and best of all, my kids love them!
ORECCHIETTE WITH CHICKEN & RAPINI IN PLUM TOMATO SAUCE
1 box Orecchiette
2 cans Plum Tomatoes
1 1/2 cups Fresh Basil, chiffonade
2 cloves Garlic, minced
1 cup Onion, minced
1 bunch Rapini, roughly chopped
2 Chicken Breasts, grilled and roughly chopped
Red Chillies, to taste
Fresh Parmesan Cheese
Kosher Salt & Fresh Pepper, to taste
EVOO, for sautéing
Turn large burner on to high. Add water and a few pinches of salt. Once boiling, add noodles and cook approximately 8 minutes.
For sauce, see my recipe blog ‘My K.I.S.S – Keep It Simple Sauce’. It’s very simple (thus the name) and you just need the garlic, onions, 1 cup of basil, S&P, and the tomatoes.
Rinse with water and pat dry chicken breasts. Salt and pepper both sides. Using a grill pan, grill chicken on stove over medium heat, and cook until juices run clear, about 20 minutes or so.
Rinse, and rough chop rapini. Add to sautee pan with red chillies. Sautee until soft, about 5 minutes.
Drain noodles once cooked. Add to large bowl. Add the grilled chicken and a few spoonfuls of sauce. Grate some fresh Parmesan for the top, and mix. Add rapini and last 1/2 cup of fresh basil and mix. To serve, add to individual bowls with a small additional scoop of sauce, and more fresh Parmesan. Delicious, healthy, and totally satisfying!
Mangiamo! Let’s eat!