Ground Chicken Bowls with Orechiette and Zucchini

Monday, May 3, 2021


Ground Chicken with Orechiette and Zucchini

Ground Chicken Bowls with Orecchiette and Zucchini

Servings:  2-4

Prep time: 5

Cooktime: 20


  • 1 lb. ground chicken
  • 1 zucchini
  • 1/2 red bell pepper
  • 1/2 cup fresh corn
  • 1 cup dry orecchiette  (4 oz)1 tbsp olive or avocado oil
  • Salt and pepper
  • 2 cloves minced garlic (or use garlic powder)
  • Chopped basil or parsley


  1. Bring a pot of water to boil over high heat and while that is heating up, chop your zucchini and peppers into bite size pieces.  If you have fresh corn available, use that, if not, leave it out.
  2. Over medium high heat, add 1 tbsp olive oil to a pan and add the ground chicken.  Use whatever tool you use to break up ground meat and break it into small pieces.  When the chicken is ground sufficiently and has cooked a bit, add the zucchini and corn.  Continue cooking and stirring occasionally until the chicken bits get a little brown crust on them and the zucchini is cooked to your liking.  Season with salt, and pepper.  Meanwhile,  when the water has come to a boil, add 1 tbsp salt to the water, stir, then add the pasta.  Put a timer on for 10 minutes, and stir in between to keep the pasta from sticking together.
  3. When you are ready to serve, drain the pasta in a colander, add the garlic, and basil/parsley to the chicken mixture and cook for an additional minute or two. 
  4. Add the pasta to the chicken and vegetables, stir to combine, check your seasonings and serve.
  5. The only thing you could add to this dish would be a nice toasted bread.

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