Chicken and Broccoli Rabe With Fusilli Pasta
"This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 16 ounces fusilli (or gemelli)
- 2 bunches broccoli rabe, de-stemmed
- 1⁄2 cup flour
- 3 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 1⁄3 cup extra virgin olive oil
- 3 garlic cloves, chopped
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 1⁄4 cup parmigiano-reggiano cheese, grated
- salt and pepper
directions
- Cook pasta according to package directions in a large pot of boiling, salted water.
- Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
- Return water to the heat and bring to a boil.
- Blanch broccoli rabe for two minutes, then strain and set aside.
- Dredge chicken in flour, shake off excess.
- Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
- Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
- Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
- Add cooked pasta, stir to combine and remove from heat.
- Serve topped with grated cheese.
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Reviews
-
My family loved this. I had to use the shortcut already grilled frozen chicken breast as it was a last minute use for some broccoli rabe I found on sale. I found this easy to make with ingredients I almost always have on hand. -
After 30 years of cooking I thought there wasn't anything new out there! This was easy, light - no heavy sauce, just wine and broth - and absolutely delicious. I added some adobo and Mrs. Dash to the flour when I dredged the chicken. Love it! -
I made this with asparagus and loved it. It was flavorful and satisfying. I will make it again.
RECIPE SUBMITTED BY
<p>I am now living in Massachusetts outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!). <br /><br />I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, Hey, where's the third veggie? when I get lazy.</p>
