Chicken Pasta With Broccoli Rabe Recipes

CHICKEN PASTA WITH BROCCOLI RABE RECIPE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli rabe to the boiling water for the last 3 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and garlic; cook and stir 6 to 8 min. or until chicken is done.
• Drain pasta mixture. Mix cream cheese spread, milk and Italian seasoning until blended. Add to chicken mixture along with the pasta mixture; mix well. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with Parmesan.

BROCCOLI RABE CHICKEN PASTA

Steps:

• Boil the pasta according to package directions. Drain the pasta and set it aside. Rinse the pot.
• Bring water to boil again in the same pot that you used for the pasta. Add the broccoli rabe and boil it for about five minutes or until the stems are crisp-tender Drain and set the broccoli rabe aside.
• Cook the bacon in a large 10-inch pan until it starts to render its fat but before it turns crispy. Add the fennel and garlic and stir to coat them in the bacon fat. Cover the pan and cook the fennel for about ten minutes, stirring occasionally, until the fennel is tender. Add two tablespoons of the chopped and stir to combine. Leave enough bacon fat to coat the bottom of the pan and transfer the bacon and fennel to a blender or food processor. While the blender is running add up to a ½ cup of water to thin the puree. You want it very smooth. Set the puree aside.
• In the same skillet, melt one tablespoon of butter over medium heat. Place the chicken breasts in the pan and cook them on one side for five to six minutes. Turn the chicken over and cook it on the other side for another 4 to 5 minutes or until the internal temperature is 165°F. Transfer the chicken to a clean plate.
• In the same skillet, sauté the boiled broccoli rabe for five minutes. You want to cook off the excess moisture that the broccoli absorbed when it was boiled. Transfer the broccoli rabe to a clean plate.
• In the same skillet, melt three tablespoons of butter over medium heat. Sprinkle the flour over the top of the butter and stir to combine. Cook the flour and butter for a minute or so. Using a whisk, slowly add the milk and cream and whisk continuously to create a smooth sauce. Adjust the heat so that the sauce does not boil, but instead gently simmers. Cook the sauce for a few minutes or until it is thick enough to coat the back of a spoon. While the sauce cooks, cut the chicken breasts and broccoli rabe into bite-sized pieces.
• Add the fennel puree to the sauce and stir to combine. Add the salt and pepper and stir to combine. Add the cooked pasta to the sauce and stir to coat it in the sauce. Add the chicken and broccoli rabe and stir to combine. Garnish with two tablespoons of chopped fennel fronds and serve.

BROCCOLI RABE & GARLIC PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA

Steps:

• 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.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
• Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
• Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

BROCCOLI RABE WITH PASTA

Steps:

• Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
• In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
• Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
• Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.