Challenge Grilled Chicken With Broccoli Rabe And Sausage Recipes

BROCCOLI RABE WITH ROASTED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.

BROCCOLI RABE AND SAUSAGE

Steps:

• Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
• Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
• Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
• Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
• Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

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.

BROCCOLI RABE SAUTE WITH CHICKEN SAUSAGE

Steps:

• Heat olive oil in a large skillet over medium heat; add garlic, anchovy fillets (if using), and crushed red pepper. Cook, stirring, until anchovy breaks down and garlic is just golden, 30 to 60 seconds.
• Add chicken sausage; increase heat to medium-high. Cook, stirring occasionally, until opaque, 3 to 5 minutes.
• Add raisins and as much broccoli rabe to skillet as will fit; season with salt and pepper. Cook, tossing and adding remaining broccoli rabe as there is room; cook until broccoli rabe is tender, 6 to 10 minutes (less if it has been blanched).
• Season with salt, pepper, and lemon juice to taste. Serve.

GRILLED SAUSAGE AND BROCCOLI RABE

Steps:

• Grill the sausages over medium coals until lightly browned and no longer pink. Slice each sausage lengthwise in half. In large skillet, saute broccoli rabe, shallots and garlic in olive oil until broccoli rabe is soft but not yellow, about 10 minutes. Toss with grilled sausage.

BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)
• Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.

CHALLENGE: GRILLED CHICKEN WITH BROCCOLI RABE AND SAUSAGE

Steps:

• In a blender, combine 1 cup olive oil, basil, red pepper flakes and 2 cloves garlic. Puree until blended and thick. Pour into a shallow baking dish and add the chicken. Toss to coat and marinate the chicken while finishing the dish.
• Bring a large pot of water to a boil. Preheat a grill or grill pan to medium heat.
• Meanwhile, heat a large skillet. Crush 3 garlic cloves and set aside. Heat 1 cup olive oil in the skillet. Add the garlic and cook until golden. Remove sausage from casings and add to the skillet. Saute the sausage until browned.
• In the boiling water, blanch the broccoli rabe until just soft but still crunchy. Transfer rabe to a bowl of ice water. Remove from water, drain on paper towel-lined plate and set aside.
• Grill the chicken until cooked through and juices run clear.
• To the browned sausage, add the mushrooms and saute until mushrooms start getting soft. Add the rabe, the chicken stock and a pinch of red pepper flakes and season with salt and pepper.
• Slice the bread and lay out on a serving plate. Spoon some of the broccoli rabe/sausage mixture over top, then cover each with 1 chicken breast and 1 thigh. Top with arugula, tomatoes and sliced provolone cheese. Then drizzle some of the broccoli rabe sauce over top, to wilt the arugula, and serve immediately.