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This recipe was inspired by a restaurant we frequented a lot when we lived in Honolulu, HI.
Buca di Beppo was one of our favorite spots, plus we could walk to it from our condo. We loved the atmosphere but especially the food – AWESOME! We ate at the bar a lot or in the al fresco area that overlooked Ward Center.
One night while dining there the owner was visiting and doing a cookbook signing. We bought the cookbook and later I discovered to my disappointment that there wasn’t any recipes in the cookbook that were served on their menu. But the recipe pictured above, Little Hat Pasta with Spicy Chicken, did stand out to me and looked good. I used to always use Orecchiette pasta when I made this recipe but have since started using whatever I have on hand.
I always change recipes up and add or omit ingredients, especially after I’ve cooked it several times.
So over the years this recipe has evolved into my own.
I use whatever pasta I have on hand (which is usually a lot! – we love our pasta) and whatever vegetables I need to use up. It can really be changed according to your taste.
Pasta with Spicy Chicken and Vegetables
1/8 – 1/4 cup of olive oil
4 cloves of chopped garlic
1 tsp of crushed red pepper flakes
3 medium sized boneless, skinless chicken breasts, diced into small pieces
2 cups broccoli, diced into florets
1 small to medium zucchini, sliced
5 – 6 mushrooms, sliced
10 – 12 stalks asparagus, cut into bite sized pieces
8 oz pasta, your preference (I used Farfalle for this recipe)
1 medium tomato, diced
fresh shredded parmesan cheese, for adding to recipe and garnish
1/4 cup of water from the cooked pasta
Italian seasoning blend (I used salt-free Mrs. Dash)
salt and pepper to taste
In a large pan saute the chicken in a small amount of olive oil on medium heat. Add chopped garlic and crushed red pepper flakes and saute for about 1 minute. Add the broccoli, zucchini, mushrooms and asparagus sauteing for a few minutes until vegetables start to get tender. Turn to lowest setting or remove from heat as to not overcook while pasta is cooking.
In a large pot of boiling water, cook the pasta until al dente. DO NOT OVERCOOK. Before draining the pasta, take 1/4 cup of the water from the pasta. Place the tomatoes in pan with chicken and vegetables. Add hot pasta water along with parmesan cheese.
Drain the pasta and add to all other ingredients. Add salt and pepper to taste and Italian seasoning blend. Serve with parmesan cheese.
This recipe is meant to be served immediately but if you have leftovers it is great the next day – even served cold!
Dixie
Try one of my other chicken dishes:
Layered Mexican Chicken Burrito Casserole
