Quick & Delicious Orecchiette with Cherry Tomatoes & Balsamic Chicken

Orecchiette Pasta with 5-minute Cherry Tomato Sauce and Balsamic Glazed Chicken Thighs

When the savory sauces in this dish collide, your taste buds are sure to have you craving for more.

INGREDIENTS

For the chicken: 2 chicken thighs, skin on, bone removed 1 teaspoons brown sugar 1/4 cup balsamic vinegar 2 tablespoons extra virgin olive oil, plus 1 tablespoon pinch of red pepper flakes salt freshly ground black pepper For the pasta: 1 pound orecchiette pasta 1/4 cup extra virgin olive oil 2 quarts ripe cherry tomatoes, halved leaves from 1 branch of basil, plus 4-5 more leaves for garnish 1 teaspoon sugar 2 teaspoons red pepper flakes 6 cloves garlic, thinly sliced 1 bunch broccoli rabe, ends trimmed freshly grated parmesan cheese salt freshly ground black pepper

PREPARATION:

1. In a medium bowl, whish together the brown sugar, balsamic vinegar, 2 tablespoon of the olive oil, red pepper flakes, salt and pepper. Add chicken and toss to coat. Marinate for 30 minutes.
2. Heat a medium sauté pan on medium-high heat. Add remaining 1 tablespoon of extra virgin olive oil. Add chicken, skin side down and cook until browned, about 6 minutes. Reduce the heat to medium, turn the chicken and continue to cook for an additional 6 minutes, or until cooked through. Remove from heat and slice.

For the pasta:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
2. Heat the olive oil in a large sauté pan over high heat. Add the tomatoes, leaves from one branch of basil, sugar, pepper flakes, and garlic and cook until tomatoes come to a boil. Cook for 5 minutes more, crushing the tomatoes with the back of a spoon.
3. In a separate sauté pan, heat 2 teaspoons of extra virgin olive oil on medium-high heat. Add the sliced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the broccoli rabe and continue to cook for approximately 5 minutes, or until leaves have wilted and stalks are just tender.
5. Add the broccoli rabe to the cherry tomato sauce, along with the cooked pasta and toss. Serve immediately and top with sliced balsamic chicken. Garnish with freshly grated parmesan cheese and torn basil.

This recipe appears in: Chicken