Best 8 Orecchiette With Chicken And Broccoli Recipes

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Indulge in the delectable symphony of orecchiette pasta, succulent chicken, and vibrant broccoli in a delightful recipe that will tantalize your taste buds and leave you craving more. This dish is a culinary masterpiece that seamlessly blends the hearty texture of orecchiette with the savory flavors of chicken and the crisp-tenderness of broccoli. The result is a harmonious balance of flavors and textures that will transport you to the vibrant streets of Italy with every bite.

Here are our top 8 tried and tested recipes!

ORECCHIETTE WITH MINI CHICKEN MEATBALLS



Orecchiette with Mini Chicken Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings (about 60 mini meatballs)

Number Of Ingredients 16

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
  • Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
  • In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS



Orecchiette with Broccoli and Chickpeas image

Orecchiette with beans, greens, garlic, and chili is one of my standby suppers. The pasta itself is fun to eat. The name translates to "little ears", but to me the pasta shells resemble little belly buttons, the central dimple of which is ideal for trapping the beans. Sometimes I use bitter broccoli rabe or Romanesco broccoli florets. Toasted Bread Crumbs may or may not go into the mix. Grated pecorino may garnish the dish. I've even been known to add crabmeat, steamed clams, shrimp, meatballs, or sausage to the basic mixture of beans, greens, and pasta. Simply put, this dish offers versatility in a bowl, satisfying in its simplest form and hospitable to other flavors.

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 1 serving

Number Of Ingredients 12

1 1/4 cups canned chickpeas, drained
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons salt, plus more to taste
1 generous cup broccoli florets or broccoli rabe
3 to 4 ounces orecchiette
4 tablespoons minced red onion, optional
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes, optional
1 cup diced canned plum tomatoes, optional
Freshly ground black pepper
2 tablespoons Toasted Bread Crumbs, recipe follows, optional
Grated pecorino, for serving, optional

Steps:

  • Put the chickpeas in a bowl and drizzle with a bit of olive oil.
  • Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
  • While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
  • Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
  • Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.

BROCCOLI WITH ORECCHIETTE



Broccoli with Orecchiette image

Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

8 ounces orecchiette (ear-shaped pasta)
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 bunch (about 1 1/2 pounds) broccoli stalks, peeled and trimmed, stalks and florets, roughly chopped
1 teaspoon coarse salt
2 tablespoons freshly grated Pecorino Romano cheese
Freshly ground black pepper

Steps:

  • Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
  • Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI LISCIA



Orecchiette With Chicken Sausage and Broccoli Liscia image

The base for the recipe was taken from Be Wise Ranch, a San Diego based Certified Organic Producer. I have modified it to include chicken sausage and some cream cheese to make it creamer.

Provided by escripps

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

chicken stock, 1 cup
1 lb orecchiette (you can substitute with Penne Pasta)
1/4 cup olive oil
3 garlic cloves (Crushed)
1 1/2 lbs broccoli, liscia
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 lb chicken sausage
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, grated

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente; drain well. Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Slice diagonally the stem and floret of the broccoli raab (or any other green you want to use) and coarsely chop and add the broccoli raab greens. Add the broccoli raab, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes. Add the cooked pasta to the skillet and toss gently. Sprinkle half the parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
  • Serve with a baggette.

Nutrition Facts : Calories 523.1, Fat 19.1, SaturatedFat 5.3, Cholesterol 53.6, Sodium 643.8, Carbohydrate 68.1, Fiber 5.4, Sugar 4.8, Protein 20.9

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE



Orecchiette with Chicken Sausage and Broccoli Rabe image

We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
2 bunches (2 pounds total) broccoli rabe, cut into 1/2-inch pieces
8 ounces orecchiette or other short pasta
2 precooked Italian chicken or turkey sausages (6 ounces total), cut into 1/4-inch slices
2 tablespoons white-wine vinegar
1 garlic clove, minced
1 tablespoon extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
  • Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
  • Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

Nutrition Facts : Calories 391 g, Fat 8 g, Fiber 7 g, Protein 22 g

ORECCHIETTE WITH BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES



Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 3 servings as main dish

Number Of Ingredients 10

1/2 pound orecchiette (little ears) or rigatoni
1 large head broccoli, trimmed into small flowerettes, about 3 cups
3 tablespoons extra-virgin olive oil
1 medium-size red onion, diced, about 1 cup
1 1/3 cups canned chickpeas, rinsed and drained
2 tablespoons minced garlic
2 cups diced canned plum tomatoes (1 28- or 29-ounce can
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
4 tablespoons grated Parmigiano Reggiano or pecorino (optional)

Steps:

  • Cook the orecchiette in boiling water until tender but firm; drain.
  • Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
  • Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
  • Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 13 grams

ORECCHIETTE WITH PANCETTA AND BROCCOLI



Orecchiette with Pancetta and Broccoli image

Provided by Maggie Ruggiero

Categories     Pasta     Quick & Easy     Bacon     Pine Nut     Broccoli     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

3/4 pounds orecchiette
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
3 tablespoons pine nuts
3 ounces sliced pancetta, coarsely chopped
5 scallions, thinly sliced
10 ounces frozen chopped broccoli, thawed, drained, and patted dry
Accompaniment: grated parmesan

Steps:

  • Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
  • While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
  • Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.

SPICY CHICKEN ORECCHIETTE



Spicy Chicken Orecchiette image

Cute orecchiette pasta with fresh vegetables, grilled pulled chicken, and lots of spice. Delicious!

Provided by Raelee's recipes

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
1 cup uncooked orecchiette pasta
1 cup tomato pasta sauce
½ cup broccolini, cut into 1 inch pieces
½ (14.5 ounce) can stewed tomatoes, drained
⅓ cup sliced portobello mushrooms
2 tablespoons minced garlic
2 teaspoons crushed red pepper flakes

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
  • Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
  • Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 30.2 g, Cholesterol 34.8 mg, Fat 3.8 g, Fiber 3.5 g, Protein 17.4 g, SaturatedFat 0.9 g, Sodium 402.3 mg, Sugar 8.2 g

Tips:

  • Use high-quality ingredients for the best flavor and texture.
  • Be sure to cook the orecchiette pasta al dente, or slightly firm to the bite.
  • If you don't have chicken breasts, you can substitute boneless, skinless chicken thighs.
  • You can also add other vegetables to this dish, such as bell peppers, zucchini, or mushrooms.
  • Serve the orecchiette with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Conclusion:

Orecchiette with chicken and broccoli is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of tender chicken, crisp broccoli, and flavorful sauce is sure to please everyone at the table. This dish is also a great way to get your daily dose of vegetables.

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