Pan-Seared Chicken and Orecchiette with Caramelized Bell Pepper and Parmesan Cream Sauce

🥘 Ingredients

• Parmesan cheese
  2 oz
• chicken breasts
  24 oz
• chili flakes
  2 tsp
• garlic (minced or grated)
  4 clove
• olive oil
  2 tbsp
• orecchiette pasta
  12 oz
• parsley (chopped)
  1/2 oz
• peas
  8 oz
• red bell pepper
  2 unit
• sour cream
  4 oz
• yellow onion (diced)
  2 unit

🍳 Cookware

• large pot
• large pan
• strainer
• large pan

1. 

   1

   Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Meanwhile, halve, peel, and dice the yellow onion . Core, seed, remove the ribs from the red bell pepper , then thinly slice. Mince or grate the garlic . Finely chop the parsley .

   yellow onion: 2 unit (diced), red bell pepper: 2 unit, garlic: 4 clove (minced or grated), parsley: 1/2 oz (chopped)
2. 

   2

   Cook the chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the chicken to the pan and cook for ⏱️ 4-5 minutes per side, until cooked through. Set aside.

   olive oil: 2 tbsp, chicken breasts: 24 oz
3. 3

   Cook the pasta: Add the orecchiette pasta to the boiling water and cook for ⏱️ 9-10 minutes , until al dente. Drain in a strainer , reserving 1/2 cup pasta water.

   orecchiette pasta: 12 oz
4. 

   4

   Cook the vegetables: Meanwhile, heat a drizzle of olive oil in the same large pan over medium heat. Add the onion and bell pepper and cook for ⏱️ 6-8 minutes , tossing, until soft. Add the garlic and chili flakes (to taste, start with a little and go up from there!) and cook for ⏱️ 30 seconds , until fragrant. Season with salt and pepper.

   chili flakes: 2 tsp
5. 

   5

   Make the sauce: Thinly slice the chicken, then add to the pan along with the pasta, sour cream , Parmesan cheese , peas , half the parsley, a drizzle of olive oil, and a splash of pasta water. Toss to combine, then season to taste with salt and pepper.

   sour cream: 4 oz, Parmesan cheese: 2 oz, peas: 8 oz
6. 6

   Finish: Serve sprinkled with remaining parsley and enjoy!