Orecchiette with Roasted Garlic and Chicken

For an effortless and delicious dinner, try this recipe for Orecchiette with Roasted Garlic and Chicken. The star of this dish is the super-speedy roasted garlic, which adds a rich and savory flavor to the pasta. Tender chicken and slightly spicy broccoli rabe round out the dish, making it a satisfying and complete meal. Whether you use leftover cooked chicken, store-bought rotisserie chicken, or quickly cook chicken following the instructions provided, this recipe is a fantastic option for a quick and flavorful dinner. So let’s gather the ingredients and get cooking!

INGREDIENTS:

• 1/2 cup olive oil
• 16 garlic cloves, peeled
• Salt and pepper
• 2 cups shredded cooked chicken
• 1 pound broccoli rabe, trimmed and cut into 1 1/2-inch pieces
• 1 pound orecchiette pasta
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving

PREPARATIONS:

1. Adjust oven rack to upper-middle position and preheat oven to 425 degrees.
2. In an 8-inch square baking dish, combine olive oil, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover the dish with aluminum foil.
3. Bake the garlic mixture in the preheated oven for about 20 minutes, stirring occasionally, until the garlic is caramelized and soft. Let it cool slightly, then mash the garlic and oil into a paste using a fork. Stir in the shredded cooked chicken and cover until needed.
4. In a large pot, bring 4 quarts of water to a boil. Add the broccoli rabe and 1 tablespoon salt, and cook for 1 to 3 minutes until it is crisp-tender. Transfer the broccoli rabe to a paper towel-lined plate.
5. Return the pot of water to a boil and add the orecchiette pasta. Cook the pasta, stirring often, until it is al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
6. Add the chicken mixture, broccoli rabe, and grated Parmesan to the pot with the pasta. Toss everything together to combine. Season with salt and pepper to taste. If needed, add the reserved cooking water to adjust the consistency of the dish.

YIELD:

• This recipe yields 4 servings.

SPECIAL INSTRUCTIONS:

• Adjust the amount of garlic according to your preference for garlic flavor.
• If using leftover cooked chicken or store-bought rotisserie chicken, ensure it is shredded or cut into bite-sized pieces.
• When trimming the broccoli rabe, remove any tough stems or leaves.
• Be careful not to overcook the broccoli rabe, as it should retain a slight crispness.

TIPS:

• To save time, you can use leftover cooked chicken or store-bought rotisserie chicken.
• If you prefer less spice, you can substitute broccoli florets for the broccoli rabe.
• Serve the dish with additional grated Parmesan cheese on top for added flavor.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 675
• Fat: 27g
• Saturated Fat: 6g
• Cholesterol: 74mg
• Carbohydrates: 72g
• Protein: 35g
• Fiber: 6g
• Sodium: 692mg

In just a few simple steps, you can create a flavorful and satisfying meal with this recipe for Orecchiette with Roasted Garlic and Chicken. The roasted garlic adds a depth of flavor to the dish, while the tender chicken and slightly spicy broccoli rabe provide a delightful combination of textures and tastes. The orecchiette pasta perfectly captures the sauce, and the grated Parmesan adds a creamy and cheesy finish. This recipe is versatile, allowing you to use leftover chicken or store-bought rotisserie chicken for convenience. Serve it with a sprinkle of extra Parmesan cheese on top for an added touch of decadence. With its delicious flavors and quick preparation, this dish is sure to become a go-to recipe for busy weeknights or when you’re craving a comforting and satisfying meal.