Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag" ), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve. If you can find Orecchiette (Barilla makes a good one) try using it...if not, use medium shells.
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Units: US | Metric
- 1 (16 ounce) package medium pasta shells (preferred) or 1 (16 ounce) package orecchiette (preferred)
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 cup tomato, diced
- 1 cup bell pepper, diced
- 1/2 cup scallion, sliced small
- 3 cups cubed cooked chicken
- 1/4 cup fresh basil, chopped or 2 -3 teaspoons dried basil
- salt and pepper
- 4 ounces feta cheese with herbs, basil flavored (optional)
- 1/4-1/2 cup parmesan cheese
- 1Cook pasta with salt according to package directions.
- 2Drain and place hot pasta in mixing bowl.
- 3Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken; Toss well.
- 4Add basil, salt, pepper, feta, and Parmesan cheese.
- 5Toss well and serve immediately.
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Nutritional Facts for Chicken Orecchiette
Serving Size: 1 (254 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 589.4
- Calories from Fat 225
- Total Fat 25.1 g
- Saturated Fat 4.7 g
- Cholesterol 56.1 mg
- Sodium 124.0 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 3.5 g
- Sugars 2.9 g
- Protein 29.7 g