Orecchiette with Chicken and Broccoli recipe

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Ingredients

1 (16 ounce) package orecchiette pasta
¼ cup butter
¼ cup olive oil
4 cloves garlic, minced
4 large chicken breasts, cooked and shredded
3 cups chopped broccoli
1 cup freshly grated Parmesan cheese
2 teaspoons dried basil
½ teaspoon black pepper
¼ teaspoon garlic powder
salt to taste

Nutrition Info

761.1 calories
carbohydrate: 59.1 g
cholesterol: 142.1 mg
fat: 32.9 g
fiber: 4 g
protein: 56.2 g
saturatedFat: 11.5 g
servingSize: -
sodium: 390.4 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta water.

  2. While pasta is cooking, combine butter and olive oil in a large saucepan over medium-high heat. Add garlic and saute until golden brown, 1 to 2 minutes. Add shredded chicken, broccoli, Parmesan cheese, basil, pepper, and garlic powder, toss to coat. Stir in pasta and reserved pasta water until evenly distributed. Cook until heated through, about 5 minutes. Season with salt.

Recipe Yield

6 servings

Recipe Note

A favorite dish with a wonderful specialty pasta, orecchiette, which is a substantial pasta that holds sauce nicely.

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