Chicken Breast And Broccoli Rabe With Penne Recipes

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.

CHICKEN AND RAPINI PENNE PASTA

Steps:

• Trim thick stems off rapini and coarsely chop.
• Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
• Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
• Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
• Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

CHICKEN BREAST AND BROCCOLI RABE WITH PENNE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.

PENNE WITH CHICKEN, SQUASH, BROCCOLI RABE AND CARAMELIZED ONION

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.