Ingredients for Chicken And Broccoli Rabe With Fusilli Pasta
- Fusilli
- 1 pound broccoli rabe
- 1/4 cup all-purpose flour
- Boneless Skinless Chicken Breasts
- Extra Virgin Olive Oil
- Garlic Cloves
- White Wine
- Chicken Broth
- Parmigiano Reggiano Cheese
- Salt And Pepper
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How to Make Chicken And Broccoli Rabe With Fusilli Pasta
- Cook 1 pound whole wheat fusilli according to package directions in a large pot of boiling, salted water.
- Reserve 1 cup of pasta cooking water before draining the pasta. Set pasta aside.
- Bring reserved pasta water to a boil in the same pot.
- Blanch 1 pound broccoli rabe for 2 minutes in the boiling water. Drain and set aside.
- Dredge 1.5 pounds boneless, skinless chicken breasts in 1/4 cup all-purpose flour, shaking off excess.
- Heat 1/3 cup olive oil (or 5/8 cup for Rino's version) over medium-high heat in a large sauté pan. Cook chicken for 1-2 minutes per side, until golden brown.
- Add 4 cloves minced garlic to the pan. Cook for 30 seconds until fragrant.
- Add blanched broccoli rabe, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pan; toss to combine.
- Add 1/2 cup dry white wine and 1/2 cup chicken broth. Stir to combine and simmer for 3-4 minutes. (For Rino's version, add 4 tablespoons butter with the wine).
- Add the cooked pasta to the pan and toss to combine. Add pasta water as needed to create a light sauce.
- Remove from heat and serve immediately, topped with 1/2 cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
16g
Carbs
21g
