Orecchiette with Chicken and Creamy Rosemary Sauce

Orecchiette with Chicken and Creamy Rosemary Sauce
Servings: 6 Yield: servings Prep 15 mins Cook 21 mins


  • 1 medium onion, diced
  • 4 cloves garlic, sliced
  • 2 whole sprigs rosemary plus 1 tbsp chopped
  • 2 whole sprigs thyme plus 1 tbsp chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 pound orecchiette pasta
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups skim milk
  • 4 ounces plain goat cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped pistachios (optional)

Make It

1. Add half the onion, 2 cloves of the garlic, the rosemary and thyme sprigs to a pot of lightly salted water. Bring to a boil. Reduce heat to a simmer and add chicken. Simmer for 10 to 12 minutes, until cooked through. Using tongs, remove chicken to a cutting board and keep warm.

2. Return water to a boil. Add orecchiette. Cook for 9 minutes. Drain, removing rosemary and thyme stems.

3. Meanwhile, heat oil in a large skillet over medium heat. Add remaining onion; cook for 3 minutes. Add remaining 2 cloves garlic and 1 tbsp each chopped rosemary and thyme; cook for 2 minutes. Stir in flour; cook for 1 more minute. Slowly whisk in milk; bring to a simmer and cook for 5 minutes, until thickened. Stir in goat cheese, salt and pepper.

4. Thinly slice chicken. Add to sauce with cooked orecchiette; stir well. Serve with chopped pistachios, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 505, Fat, total (g): 11, chol. (mg): 55, sat. fat (g): 4, carb. (g): 66, fiber (g): 3, pro. (g): 35, sodium (mg): 457, Percent Daily Values are based on a 2,000 calorie diet.