Buca di Beppo Orecchiette Pugliesi

Souce: Executive Chef Vittorio Renda, Buca di Beppo

3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 (6 ounce) boneless, skinless chicken breasts,
    diced into 1 x 1-inch pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 pound orecchiette
1 medium tomato, chopped
1/4 cup grated pecorino Romano cheese

In a large saut