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'S CHICKEN WITH LEMON RECIPE



Buca Di Beppo's Chicken With Lemon Recipe image

Provided by á-174942

Number Of Ingredients 8

2 boneless skinless chicken breasts (6 oz ea)
Salt to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 large lemons
1/2 stick unsalted butter softened
A small handful drained capers

Steps:

  • Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch sauté pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the sauté pan skin-side down. When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges. This recipe yields 2 servings.

BUCA DI BEPPO'S BAKED PENNE RECIPE



Buca Di Beppo's Baked Penne Recipe image

Provided by á-174942

Number Of Ingredients 7

2 ounces grated Romano cheese
2 1/2 ounces provolone cheese
2 1/2 ounces mozzarella cheese
5 ounces pepperoni
5 ounces sausage links cooked
24 ounces marinara sauce
1 1/2 pounds penne pasta

Steps:

  • Reheat cooked penne for 10 seconds and drain. Toss pasta with marinara, 1 ounce Romano, 3/4 of the shredded mozzarella/provolone mixture, sausage cooked and sliced, and 3/4 of the pepperoni sliced and cut into quarters. Reserve 1/4 pepperoni for garnish. Place in baking dish. Sprinkle remaining pepperoni over the top along with the remaining shredded cheese and 1 ounce Romano. Bake at 500 degrees for 10 to 12 minutes until top becomes golden brown. This recipe yields 4 to 6 servings.

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