Rosemary Chicken with Whole Wheat Orecchiette

Rosemary Chicken with Whole Wheat Orecchiette

2

"Whole wheat pasta owns a nutty, toasty flavor, just the right heartiness to complement fresh herbs and fruity extra virgin olive oil. We chose orecchiette (or 'little ears' in Italian) pasta for its scoopable hollows-great for capturing sauces and small ingredients."

Ingredients

50 m servings 537 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil.
  2. 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.
  3. Once water boils, add salt and then pasta. Cook orecchiette for al dente texture, according to package instructions. Drain, reserving 1 1/4 cups of pasta water for finishing sauce.
  4. Turn heat down to medium-low and add pasta to cooked chicken in saucepan with enough pasta water to loosen sauce, 1/2 cup Parmesan, salt and pepper. Cook on medium-low for about 3 minutes, until sauce has thickened. Add more pasta water if necessary.
  5. Sprinkle with the remaining Parmesan to serve.
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Reviews

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  1. 3 Ratings

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This is delicious! I added minced garlic to the recipe. It was a HUGE hit with the hubby and he asked me to make it again. Make sure you hold onto the extra pasta water. I tossed it out afte...

Easy to make and very delicious!!!!!!!!