Pan-Seared Chicken & Orecchiette Primavera

🥘 Ingredients

• asparagus
  16 oz
• broccoli florets
  8 oz
• chicken breasts
  4 pieces
• chili flakes
  ¼ tsp, ¼ tsp
• garlic
  4 cloves
• green bell pepper
  2 pieces
• olive oil
  2 tbsp
• orecchiette
  10 oz
• parmesan cheese
  4 tbsp
• parsley
  4 tbsp
• pepper
  2 tsp
• salt
  2 tsp
• sour cream
  4 tbsp
• yellow onion
  2 pieces

1. 

   1

   chicken breasts orecchiette asparagus sour cream broccoli florets yellow onion garlic parmesan cheese parsley green bell pepper chili flakes olive oil salt pepper

   chicken breasts: 2 pieces, orecchiette: 5 oz, asparagus: 8 oz, sour cream: 2 tbsp, broccoli florets: 4 oz, yellow onion: 1 pieces, garlic: 2 cloves, parmesan cheese: 2 tbsp, parsley: 2 tbsp, green bell pepper: 1 pieces, chili flakes: ¼ tsp, olive oil: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Halve, peel, and dice yellow onion . Mince or grate garlic . Finely chop parsley . Trim and discard the bottom inch of asparagus , then cut into 1-inch pieces. Core, seed, and remove the white veins from green bell pepper . Cut into strips, then into ½-inch cubes. Cut broccoli florets into bite-sized florets.

   yellow onion: 1 pieces, garlic: 2 cloves, parsley: 2 tbsp, asparagus: 8 oz, green bell pepper: 1 pieces, broccoli florets: 4 oz
3. 3

   Bring a large pot of water to a boil with a large pinch of salt and pepper . Fill a large bowl with ice water. Add broccoli florets to the boiling water for ⏱️ 4 minutes , until bright green and crisp-tender. Remove with a slotted spoon and reserve in the ice bath. Add asparagus to the boiling water for ⏱️ 2 minutes , until bright green and crisp-tender. Reserve in the ice bath with the broccoli. Keep the water boiling on the stove for the pasta later.

   salt: 1 tsp, pepper: 1 tsp
4. 4

   Heat 2 tsp olive oil in a large pan over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to the pan and cook ⏱️ 4 minutes per side, until juices run clear when pierced. Set aside.

   olive oil: 1 tbsp, chicken breasts: 2 pieces
5. 

   5

   Add orecchiette to the boiling water and cook for ⏱️ 9 minutes , until al dente. Reserve ½ cup pasta water, then drain.

   orecchiette: 5 oz
6. 

   6

   Meanwhile, heat 1 tsp olive oil in the same pan over medium heat. Add yellow onion and green bell pepper and cook for ⏱️ 6 minutes , tossing, until softened. Add garlic and ¼ tsp chili flakes and cook for ⏱️ 30 seconds , until fragrant. Season with salt and pepper.

   chili flakes: ¼ tsp
7. 7

   Slice chicken against the grain, then add to the pan along with orecchiette, broccoli florets, asparagus, sour cream , half the parmesan cheese , half the parsley, and a splash of pasta water. Toss to combine, then season with salt and pepper to taste.

   sour cream: 2 tbsp, parmesan cheese: 2 tbsp
8. 8

   Serve sprinkled with remaining parsley and parmesan cheese and enjoy.