Orecchietti with Chicken, Broccoli, Mushrooms and Onions for #SundaySupper

Orecchietti with Chicken, Broccoli, Mushrooms and Onion Recipe

#SundaySupper is turning 2 years old so we're having a party to celebrate, and you're invited!!! Plus with all this great party food that everyone is sharing, you won't want to miss one single bite!

While I've only been a member of #SundaySupper for less than a year, it's been a completely wonderful experience for me. I've met so many wonderful and friendly *kindred spirits* who share in my passion for all-things-food and who have taught me so, so much about the world of blogging. Some of those people are: Our fabulous hard working founder, Isabel of Family Foodie, Renee of Magnolia Days, Heather of Girlichef and Liz of That Skinny Chick Can Bake. I could go on and on with other names and sites who have inspired, encouraged and taught me valuable information along the way, but I'll leave that up to you by clicking on their links below, meeting them, and being inspired by them for yourself.

So then, getting back to the party...I think they're waiting for us :)

For this special birthday celebration I decided I wanted to make something colorful, festive and healthy so I chose Orecchiette with Chicken, Broccoli, Mushrooms and Onions.

Orecchietti with Chicken, Broccoli, Mushrooms and Onion Recipe

Serves: 8-10      Prep Time: 15 minutes       Cook Time: 15 minutes

2 pounds boneless, skinless chicken breast (about 4 large)
5-6 cups water
3 tablespoons apple cider vinegar
1 tablespoons salt
1 pound orecchietti pasta
4 tablespoon extra virgin olive oil, divided
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
3 cups broccoli florets, blanched
1 medium red onion, medium chopped
8 ounces mini bella mushrooms, cleaned and chopped
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 1/2 tablespoons fresh lemon juice (about 1 large lemon)
1/2 cup grated Parmesan cheese for topping

-In a large pot, add the water, vinegar, 1 tablespoon salt and chicken. Bring to a boil. Poach the chicken in the boiling water until cooked through and no longer pink (about 15 minutes). Remove the chicken and set aside to cool.
-Cook the orecchietti according to package directions. Drain and add 1 tablespoon of oil. Stir and cover to keep warm.
-Shred the cooled chicken and add it with the the drained orecchietti along with 1 more tablespoon of oil, the red pepper flakes, 1 teaspoon salt and the pepper.
-In a large saute pan over medium heat, add the remaining oil, the blanched broccoli, onion, garlic, mushrooms and tomatoes. Cook for about 5 minutes until heated through, but not mushy.
-Add the veggies in with the pasta and chicken and stir in the lemon juice.
-Place the pasta, chicken and veggies into a serving bowl and top with the Parmesan cheese.

This dish can be served warm, at room temperature, or it can also be served cold! Talk about a versatile party guest!

Now here are all those other fabulous bloggers I was telling you about. Check out what they're bringing to this shindig as we all wish #SundaySupper a VERY HAPPY 2nd BIRTHDAY!

Brilliant Breads and Breakfast Fare:
Amazing Appetizers and Cocktails:
Spectacular Soups and Salads:
Enticing Entrees:
Decadent Desserts:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Until we eat again,

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