Buca Di Beppo Little Hat Pasta With Spicy Chicken Orecchiette Pugliesi Recipes

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BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN



Buca Di Beppo Little Hat Pasta with Spicy Chicken image

Make and share this Buca Di Beppo Little Hat Pasta with Spicy Chicken recipe from Food.com.

Provided by Punky Julster

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 boneless skinless chicken breasts, diced into 1 inch square pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 lb orecchiette (little hat pasta)
1 medium tomatoes, chopped
1/4 cup grated pecorino romano cheese

Steps:

  • In a large sautepan, heat the olive oil over medium heat.
  • Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
  • Add the chicken and saute until brown.
  • Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
  • Set aside.
  • In a large pot of boiling water cook the pasta until al dente.
  • Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
  • Drain the pasta very well.
  • Place the pasta back into the pot with the sauce and the cheese.
  • Toss very well, until the sauce is completely incorporated.
  • Serve immediately.

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE



Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

Steps:

  • In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
  • Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
  • Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
  • To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
  • Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BUCA DI BEPPO CHICKEN GLORIOSO



Buca Di Beppo Chicken Glorioso image

Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

Provided by Cook4_6

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 ounces olive oil
4 1/2 boneless skinless chicken breasts
1/4 teaspoon salt
flour
6 ounces white wine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
8 ounces alfredo sauce (homemade, preferrably with Romano cheese or prepared will do in a pinch)
2 ounces sun-dried tomatoes
1/2 cup mozzarella cheese, shredded
2 teaspoons parsley, chopped (garnish)

Steps:

  • Preheat oven to 425 degrees F.
  • Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
  • Saute the chicken breast until browned.
  • Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
  • Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
  • Transfer the chicken breasts to a pan and hold.
  • Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
  • Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
  • Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
  • Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 472.2, Fat 28.3, SaturatedFat 5.6, Cholesterol 96, Sodium 690.7, Carbohydrate 10.7, Fiber 1.9, Sugar 6.2, Protein 33.5

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