Wednesday, May 18, 2011

Fuscilli with Broccoli Rabe, Chicken, and Pecorino Cheese

It was another “cool” day in Florida which I definitely enjoyed. I was able to take a quick run outside before J came home and starting dinner. Those are my favorite nights when I can fit everything in! For dinner I had kept this recipe from Health Magazine from 2009 and finally pulled it out to try. It turned out really well and the spices give it a nice kick so it isn’t bland.

Fuscilli with Broccoli Rabe, Chicken, and Pecorino Cheese
Makes 4 servings (serving size: 1 1/2 cups)

  • 1 pound broccoli rabe, cut into 2-inch pieces (about 4 cups)
  • 8 ounces uncooked fiori or fusilli pasta (I used whole wheat 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 freshly ground black pepper, divided
  • 1 cup low-sodium chicken stock
  • 1 teaspoon crushed red pepper
  • 1/3 cup freshly grated pecorino Romano cheese
  • 1 tablespoon freshly chopped marjoram
In order to save time I washed and cut up the leek, broccoli rabe and garlic ahead of time

1. Bring a pot of salted water to a boil. Immerse broccoli rabe in water 5 minutes or until bright green. (This is to help remove the bitterness)

2. In another pot of boiling water add pasta, and cook 12 minutes or until al dente.

3. 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.

4. 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.

5. 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.

6. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine.

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