Pepperfied Orecchiette

Since I got back from Texas on Sunday, Ive been feeling the whole chile pepper thing. Today, I felt like making some kind of pasta and I decided to pepperfy it. :p





Pepperfied Orecchiette

1 box of whole wheat orecchiette pasta
3 slices of Canadian bacon, chopped
*Save a few basil leaves for garnish :]

For the chicken:
2 boneless, skinless chicken breasts, cubed
1 tsp coconut oil
1/2 tsp salt
1+1/2 tsp pepper
1/2 tbsp red pepper flakes
Zest of 1 lime
2 tbsp of white wine
1 clove of garlic, finely chopped
5 basil leaves, torn

For the veggies:
2 cloves of garlic, finely chopped
1/2 tbsp of red pepper flakes
Juice of 1 lime
1 lb of baby zucchini, sliced in rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
3 piparra chile peppers, finely chopped (optional)


Prepare pasta according to package directions.

Cook bacon until crispy and drain well on paper towels.

Combine salt, pepper, pepper flakes, zest, wine, garlic, basil, and chicken in a bowl. Heat coconut oil in a skillet and cook chicken until golden in color. Set aside.

In the same skillet, combine all veggie ingredients and cook for about 10 minutes, or until tender. Add pasta, bacon, and chicken until warm.

Serve with saved basil on top.