Caramelized Onion Orecchiette Pasta with Chicken
A pasta with French onion soup vibes. Caramelized onion pasta (with orecchiette, known as "little ears" in Italy) pairs juicy, pan-seared chicken breasts with creamy caramelized onions and garlic. A sprinkling of tangy feta cheese and apple cider vinegar adds sharp, tangy flavor.
Ingredients
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 Tablespoons olive oil divided
- 3 Tablespoons unsalted butter divided
- 2 sweet onions thinly sliced, I used Vidalia
- 4 garlic cloves peeled and sliced
- 4 sprigs of fresh thyme
- ½ lb orecchiette pasta
- 1 teaspoon apple cider vinegar
- ½ cup feta cheese
- 2 cups baby spinach leaves optional
Instructions
- Using a meat tenderizer, flatten chicken breasts between a folded piece of parchment paper. Pound until of an even thickness. Season one side with salt and pepper.2 chicken breasts, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Heat about 1 Tablespoon of olive oil in a large skillet. Lay seasoned side down in skillet, season the other side and saute for 1 minute. Carefully check and if the chicken comes away easily from the pan, turn it over. Cover the pan immediately, lower the heat to a simmer and set a timer for 10 minutes.3 Tablespoons olive oil
- In no way shape or form…DO NOT REMOVE THE LID.
- After 10 minutes have passed, turn off the heat, reset the timer for another 10 minutes and DO NOT REMOVE THE LID.
- After the timer is up, remove the chicken along with the broth from the skillet, separate the broth and set aside. To the same skillet, heat and melt the olive oil and butter over medium heat. Add in the sliced onions and sliced garlic cloves. Season with salt and pepper and add in the sprigs of fresh thyme. Stir until the onions are caramelized on medium low, about 25 minutes.4 garlic cloves, 2 sweet onions, 3 Tablespoons unsalted butter, 4 sprigs of fresh thyme
- Meanwhile cook the pasta in salted boiling water until al dente about 9 minutes. Reserve 1 cup of the pasta water.½ lb orecchiette pasta
- Stir the cooked pasta into the skillet with the onions/garlic and add the broth. Add 1 T butter and start with ¼ cup of pasta water as needed to thicken. Add in the vinegar.1 teaspoon apple cider vinegar
- Toss in cooked chicken and spinach ,if using. Once fully mixed, sprinkle over feta and parmesan. Taste for seasoning. Cover pan with lid to soften the feta and serve.½ cup feta cheese
Notes
Refrigerate any leftovers in an airtight, sealed container for up to 3 days.
Reheat in the microwave in 30 second increments, stirring between sessions until warmed through. Or heat a little chicken broth in a skillet and toss in pasta until heated through. Top with more feta.
