So, after that very exciting news earlier this week, I’m worried you all might see this totally fantastic recipe as a bit of a letdown. And then I remembered Chad’s reaction. You would think my husband would be all about tasting the recipes I make for this blog, but usually he’s a little timid — he’ll have a bite or two, or sometimes, if it’s something really crazy, he won’t try it at all. But this one? He polished off the entire recipe.
I’m going to take that as a vote of confidence. This would be a really easy weeknight dinner — I like to make shredded chicken every once in a while, and then keep it on hand to throw into recipes like this. This is about as simple as you can get, but the taste will surprise you — and win over even your pickiest eaters.
But also — I have another fun announcement! I’m part of an awesome group of food bloggers competing in a charity bake-off for The Lamp, a nonprofit organization focused on media literacy for kids, teens and parents in underprivileged communities. If you come, you’ll get to try one of my favorite dessert recipes firsthand! It should be a really fun night, and tickets are only $20 in advance — so pick yours up now! Read more about the benefit here, and buy tickets here! Or, of course, scroll down for the chicken orecchiette.
orecchiette with chicken recipe
1 lb pasta
1/2 stick butter (1/4 cup)
1/4 cup olive oil
1/2 cup freshly grated parmesan cheese
2 cloves of garlic, minced
1/2 teaspoon black pepper
2 large chicken breasts, sauteed in a little olive oil and shredded
Cook the pasta in salted water according to the package directions and drain, reserving 1/2 cup of pasta water.
While the pasta cooks, in a saucepan, add butter, olive oil, parmesan cheese and garlic. Cook until the butter melts and the garlic turns golden. Add the chicken, and toss to coat. When everything is heated through, add the pasta and stir until evenly distributed. Add pasta water and salt to the sauce as necessary. Serve.