Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese
photo by Satyne
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 1 1/2 cup servings
- Serves:
- 4
ingredients
- 1 lb broccoli rabe, cut into 2-inch pieces (about 4 cups)
- 8 ounces uncooked fiori pasta or 8 ounces fusilli
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 leek, rinsed and sliced into half moons
- 8 ounces chicken cutlets, cut into 1-inch chunks
- 3⁄4 teaspoon salt, divided
- 3⁄4 teaspoon fresh ground black pepper, divided
- 1 cup low sodium chicken broth
- 1 teaspoon crushed red pepper flakes
- 1⁄3 cup freshly grated pecorino romano cheese
- 1 tablespoon freshly chopped marjoram
directions
- Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil.
- Add pasta, and cook 12 minutes or until al dente. Meanwhile heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek. Cook 2-3 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high, and add chicken. Cook 2-3 minutes or until well-browned. Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.