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Orecchiette With Chicken & Radicchio

For a light and easy pasta dish try this orecchiette with chicken and radicchio recipe.


A very simple pasta dish you can enjoy anytime. The flavours of the chicken and cooked radicchio meld beautifully. Accented with a sprinkle of Parmigiano Reggiano and walnuts for a nice crunch.


It is also quite economical, using ground chicken that is typically lower in price. You can also substitute the ground chicken with finely chopped left over cooked chicken, sausage, or meat-free sausage for ovo-lacto vegetarians.


It can easily be made gluten-free by ensuring the pasta is certified gluten-free. For those looking for a full vegan or dairy-free meal, the Parmigiano Reggiano can also be substituted with a dairy-free parmesan.

 

Ingredients

(Makes 2 servings)

  • 1, 1/2 cup orecchiette pasta (gluten-free if needed)

  • 1/2 small sweet onion, diced

  • 1/2 teaspoon salt

  • 1/2 cup vegetable stock

  • 1/2 cup ground chicken

  • 2 cups radicchio, roughly chopped

  • 1/3 cup Parmigiano Reggiano, grated

  • salt and ground pepper to taste

  • 1/4 cup walnuts, crushed (optional)

 

Directions

In a large saucepan prepare 2 servings of orecchiette pasta as per package instructions.


While the pasta boils, heat a sauté pan over medium-high heat. Add the diced onion, sprinkle with salt, and sauté until the onion begins to soften (about 3 or 4 minutes). Use splashes of vegetable stock to loosen any fond.


Add the ground chicken and lower the heat to medium. Combine with the onion while breaking up the meat until there are no large chunks. Cook through until browned. Use more of the vegetable stock if the chicken begins to stick to the pan.


Add the radicchio and mix with the chicken. Continue sautéing until the radicchio wilts. Add in any remaining stock and continue sautéing until the stock reduces. Otherwise, sprinkle in 1/2 of the Parmigiano Reggiano, mix.


Using a slotted spoon, transfer the pasta into the sauté pan and combine with the chicken and radicchio. Use a little of the pasta water to loosen the dish if too dry. Add salt and black pepper to taste. Once thoroughly combined, remove from heat and serve with the remaining Parmigiano Reggiano and optional crushed walnuts to top. Enjoy.

 
 

Nutritional Information Per Serving:

total calories = 382.5 | total fat = 9.02g | saturated fat = 3.67g | cholesterol = 57.5mg | sodium = 1,074.25mg | carbohydrates = 53.7g | dietary fibre = 1.61g | sugars = 5.71g | protein = 22.52g

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