Broccoli Pesto Orecchiette

Name: Broccoli Pesto Orecchiette
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb broccoli florets; 24 oz chicken thighs; 1 tsp chili flakes; 2 tsp dried oregano; 4 oz fresh mozzarella; 4 clove garlic; 1 unit lemon; 2 tbsp olive oil; 12 oz orecchiette pasta; 1 unit pepper; 1 unit salt; 1/2 c sour cream

.cook

#Spicy

👥 4 servings 📊 easy ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 20 minutes source_chef: Recipe Development Team

🥘 Ingredients

broccoli florets
1 lb
chicken thighs
24 oz
chili flakes
1 tsp
dried oregano
2 tsp
fresh mozzarella
4 oz
garlic
4 clove
lemon
1 unit
olive oil
2 tbsp
orecchiette pasta
12 oz
pepper
1 unit
salt
1 unit
sour cream
1/2 c

🍳 Cookware

large pot
zester
large pan
slotted spoon
strainer
medium bowl
potato masher
food processor

1

Wash and dry all produce. Bring a large pot of water to a boil and season with salt . Use a zester to zest and halve the lemon . Mince or grate the garlic . Cut the fresh mozzarella into bite-sized pieces.

salt: 1 unit, lemon: 1 unit, garlic: 4 clove, fresh mozzarella: 4 oz
2

Pat the chicken thighs dry with paper towels. Season with dried oregano , salt, and pepper on all sides. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan. Cook ⏱️ 4 minutes to ⏱️ 7 minutes per side, until cooked through. Remove from the pan and let rest ⏱️ 5 minutes before chopping into bite-sized pieces.

chicken thighs: 24 oz, dried oregano: 2 tsp, pepper: 1 unit, olive oil: 2 tbsp
3

Place the broccoli florets into the boiling water. Cook ⏱️ 3 minutes to ⏱️ 4 minutes , until crisp-tender. Remove with a slotted spoon , keeping the water boiling on the stove. Add the orecchiette pasta to the boiling water. Cook ⏱️ 9 minutes to ⏱️ 11 minutes , until al dente. Drain with a strainer , reserving ½ cup pasta water.

broccoli florets: 1 lb, orecchiette pasta: 12 oz
4

Make the broccoli pesto: Place half the broccoli in a medium bowl and mash with a potato masher (a food processor would work as well). Mix in 2 large drizzles of olive oil (we used about 4 teaspoons) and as much garlic as you like. Season with salt and pepper.
5

Add the broccoli pesto to the same large pan (you used for the chicken) over medium heat. Scrape up any brown bits from the bottom. Add the orecchiette and toss to combine. Stir in the sour cream and a pinch of chili flakes (if your family likes a little heat). Toss the chicken, mozzarella, and remaining broccoli into the pan. If the sauce is too thick, add some of the reserved pasta water. Taste and season with salt, pepper, and a squeeze of lemon.

sour cream: 1/2 c, chili flakes: 1 tsp
6

Plate: Divide the broccoli pesto orecchiette between plates. Garnish with lemon zest and a squeeze of lemon and enjoy!