Buca Di Beppo Little Hat Pasta With Spicy Chicken

• 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

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

olive oil, garlic, red pepper, chicken breasts, broccoli florets, zucchini, salt, orecchiette, tomatoes, romano cheese

Taken from www.food.com/recipe/buca-di-beppo-little-hat-pasta-with-spicy-chicken-67525 (may not work)