Ingredients
Boneless skinless chicken breasts, cut into 1 inch pieces (2), orecchiette pasta (1 pound), salt (1tsp), zucchini, thinly sliced and blanched (1small), broccoli florets, blanched (2c), crushed red pepper flakes (2tsp), chopped garlic (2tbsp), olive oil (3/4c), grated pecorino Romono cheese (1/4c).

Method of preparation:-
Take a large saucepan, place it over medium heat. Heat olive oil in it. Add garlic and crushed red pepper flakes in it. Cook it for about 30 seconds. Add chi8cken in it and sauté it until it gets brown. Add zucchini, broccoli and salt in it and cook it for about 6 minutes until it gets brown and soft. Keep it aside. Now cook the orecchiette pasta in a large pot of boiling water until it gets soft. Before draining the pasta, take ¼ cup of hot water and add it to sauce with tomatoes. Then drain the pasta. Again put the pasta into the pot, add sauce of pan in it and then add cheese in the pot. Mix all these properly and then serve it at once.

Number of servings – 4