Chicken, Olive, and Mushroom Orecchiette
Chicken, Olive, and Mushroom Orecchiette
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Chicken, Olive, and Mushroom Orecchiette

Preparation
20 MIN
Cooking
30 MIN
Servings
4
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Ingredients

Preparation

  1. In a large pot of salted boiling water, cook pasta until al dente. Drain and oil lightly.
  2. In a non-stick skillet, soften mushrooms and onion in oil until mushroom cooking water has evaporated. Continue cooking until mushrooms begin to caramelize. Season with salt and pepper.
  3. Add garlic, pepper flakes and rosemary and cook for about 2 minutes or until garlic is lightly browned. Add broth and olives. Reduce cooking liquid by half.
  4. Add pasta, chicken, Parmesan, chives and butter. Mix thoroughly and cook over low heat until pasta had absorbed a little cooking liquid. Adjust seasoning.
  5. When serving, sprinkle with a little grated Parmesan cheese, to taste.

Comments

  1. Delicious, I read the comments in French and a lot of people said more olives so I put 1/2 cup olives (Kalamata). Very good

  2. My husband made this last night for my birthday. The only change was oyster mushrooms in place of the button mushrooms. It was delicious, definitely company-worthy. And very simple to make.

  3. Oh...this was yummy! I did make some changes as to what I had in the fridge and cupboard. I cut the recipe in half as there is only 2 of us (and felt that it could still serve 4!!!) I kept the garlic the same but used 2T olive tapanade. I didn't have the chives so left those out. Husband wanted some more heat factor, so I added Frank's hot sauce. I am new to this site and Richardo's Team is scoring 2 for 2!! Kudos on a great recipe.

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