Pura Vida View

• 1 lb Orecchiette Pasta

• 5 Large Chicken Breast Pounded and diced

• 1 1/2 Cups Cherry Tomatoes

• 2 large zucchini diced in bite size pieces

• 6 Tbsp. Olive Oil

• 3 Tbsp. Pesto

• 1 tsp. Oregano

• 1.5 tsp. Garlic Salt

• 1 tsp. Italian Seasoning

• 1 tsp. Crushed Red Pepper

• 2-3 Tbsp. Crushed Garlic

• 2 tsp. Lemon Pepper Seasoning

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Heat Oven to 400*

Place tomatoes in a baking dish (I used a shallow glass pie plate) with 4 tbsp. EVOO, 2 tbsp. crushed garlic, 1 tbsp. honey.  Roast for 30-40 minutes

 

Place Chicken in a Large zip lock bag one piece at a time and pound it thin with a mallet or heavy can, then dice it into cubes

 

Season the chicken with any spices you like, I used the spices listed in the ingredients above, but you can use fresh herbs too.  

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Coat a large frying pan with EVOO and sauté the chicken until browned and fully cooked.  

In another pan sauté the zucchini seasoned with salt and pepper until tender - 10-15 minutes.  

 

While the chicken is cooking boil water or chicken broth (I always cook my noodles in broth) and add the orecchiette pasta, boil it until the pasta is fully cooked but still slightly firm (al dente), about 10 minutes.

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Spoon the roasted tomatoes into a separate bowl and and the pesto to the pan you roasted the tomatoes in, then whisk the oil, juices and pesto together.  

Combine the cooked chicken, pasta, and tomatoes in a large bowl, gently toss with the whisked pesto and juices.  Top with chopped Italian parsley and parmesan cheese.  

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