Rosemary Chicken with Whole Wheat Orecchiette

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Aromatic rosemary accents this whole wheat pasta dish of orecchiette, pan-fried chicken and the creamy flavor of Parmigiano-Reggiano.

Ingredients:

• 2 large chicken breasts, cleaned and cut into strips
• DeLallo Natural Fine Sea Salt
• Ground black pepper
• 2 tablespoons fresh, chopped rosemary
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 (1-pound) package DeLallo Whole Wheat Orecchiette Pasta
• 3/4 cup Parmigiano-Reggiano

Directions:

Bring a large pot of water to a boil.

In the meantime, rub chicken breasts with salt, pepper and fresh rosemary. In a large saucepan, pan-fry chicken breast strips over medium-high heat with olive oil. Fry until browned and thoroughly cooked, about 15 minutes.

Once water boils, add salt and then pasta. Cook orecchiette for al dente texture, about 8 minutes. Drain, reserving 1 1/4 cups of pasta water for finishing sauce. Drain pasta.

Turn stove down to medium-low and add pasta to cooked chicken in saucepan, combining with half of the reserved pasta water, 1/2 cup Parmigiano-Reggiano, salt and pepper. Cook on medium-low for about 3 minutes, until sauce has thickened. Add more pasta water if necessary.

Sprinkle with the remaining Parmigiano-Reggiano.

Serves 4 to 6 Printer-friendly version