Orecchiette with Chicken, Roasted Peppers and Gorgonzola by Steven Dolby

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(Serves 2)
1/4 Cup olive oil
1 Large red pepper
1 large yellow pepper
1 large orange pepper
Salt (pinch)
Cooking juice
Salt & pepper (to taste)
Balsamic vinegar (to taste)

150g Orecchiette
1/2 Medium yellow onion (sliced)
2 Garlic cloves (sliced)
250g Chicken Tenderloin (cut into bite-sized pieces)
1 Tbsp olive oil
6-7 Fresh sage leaves (chiffonade)
Gorgonzola (to taste)


Drizzle olive oil over the peppers followed by salt.
Wrap them using a foil and keep on a tray.
Bake in an oven at 400F/200C for 1 hour.
Once cooked, take them out and allow to cool.
Save the cooking juice, season to taste with salt and pepper. Also add balsamic vinegar.
Mix well and put aside.
Once the peppers cool, remove the skin and core. Slice and set aside.
Add pasta to boiling and salted water, cook until al dente
Add olive oil to a pan, add chicken followed by a pinch of salt.
Cook until golden brown.
Add onions and cook until soft, for about 3-4 minutes.
Add garlic and fresh sage.
Add the cooked pasta, followed by peppers. Mix well.
Finally add the sauce.
Sprinkle some Gorgonzola over the top.

Serve garnished with arugula




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