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Spicy Chicken and Orecchiette Pasta

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner
Spicy Chicken and Orecchiette Pasta
Ingredients
  • 2 skinless, boneless chicken breast halves
  • 1 cup uncooked orecchiette pasta
  • 1 cup tomato pasta sauce
  • 1/2 cup broccolini, cut into 1 inch pieces
  • 1/2 (14.5 ounce) can stewed tomatoes, drained
  • 1/3 cup sliced portobello mushrooms
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed red pepper flakes
Instructions
1
Heat the grill to a medium temperature and brush the metal grates with a thin layer of oil.
2
Grill chicken breast halves until they develop deep, dark grill marks and are cooked through to the center, flipping them every 5 minutes.
3
Allow the chicken breasts to rest for a moment before placing them in a bowl and using two forks to roughly tear the meat into smaller pieces.
4
Boil a large quantity of salted water in a pot until it reaches a rolling boil. Cook orecchiette pasta in the boiling water, stirring occasionally until it reaches a perfect al dente texture, 5 to 8 minutes. Drain the pasta and return it to the pot.
5
Combine the shredded chicken breast, pasta sauce, steamed broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes in the cooked pasta. Place the mixture over medium heat and cook, stirring constantly, until the mushrooms and broccolini are tender and cooked through, 5 to 10 minutes.