Chicken Broccoli Rabe Saute Recipes

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BROCCOLI RABE SAUTE WITH CHICKEN SAUSAGE



Broccoli Rabe Saute with Chicken Sausage image

This saute is delicious as a side dish or tossed with pasta as a main.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 9

2 tablespoons olive oil
4 garlic cloves, thinly sliced
4 anchovy fillets, optional
1/4 to 1/2 teaspoon crushed red pepper
4 ounces fresh chicken sausage, removed from casing (1 to 2 links)
1/2 cup golden raisins
2 bunches broccoli rabe, cut crosswise with water still clinging to it (blanched if desired) 1-inch thick and well washed (1 pound each)
Coarse salt and ground pepper
1 to 2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 175 g, Fat 8 g, Fiber 8 g, Protein 9 g

SAUTéED RAPINI RECIPE



Sautéed Rapini Recipe image

A simple Sautéed Rapini Recipe made with just a few simple ingredients you are sure to have in your home any day of the week. Olive oil, garlic, Italian Seasoning and some chili peppers if you like things a little spicy. A great side dish that goes perfect with Italian meatballs, pasta, chicken or beef.

Provided by Alisa Infanti | The Delicious Spoon

Categories     Dinner

Time 14m

Number Of Ingredients 6

1 bunch fresh rapini (washed and stems trimmed)
2 tsp olive oil
1 clove garlic (minced)
1/4 tsp Italian seasoning
1/8 tsp chili flakes (optional)
1/2 cup water

Steps:

  • Wash and trim the ends off of one bunch of fresh rapini. Heat a large saucepan to medium-high heat. Add 2 tsp olive oil, 1 clove minced garlic, 1/4 tsp Italian seasoning and 1/8 tsp of chili flakes (optional). Sauté for 1 minute.
  • Add the washed and trimmed bunch of rapini to the saucepan. Add 1/2 cup of water and cover with a lid to steam for about 5 minutes.
  • Remove lid. Rapini should be wilted. Mix rapini with garlic and chili flakes. Let simmer for another 5 minutes with the lid off so the water can evaporate. Remove from heat and serve when stalks of the rapini are softer but not mush. A fork should be able to go through the stalk easily.

Nutrition Facts : ServingSize 117 g, Calories 47 kcal, Carbohydrate 3.6 g, Protein 3.6 g, Fat 2.8 g, SaturatedFat 0.4 g, Sodium 53 mg, Fiber 3.1 g, Sugar 0.5 g, UnsaturatedFat 2.1 g

CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA



Chicken and Broccoli Rabe With Fusilli Pasta image

This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company.

Provided by Lowfat Linda

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces fusilli (or gemelli)
2 bunches broccoli rabe, de-stemmed
1/2 cup flour
3 lbs boneless skinless chicken breasts, cut into bite-size pieces
1/3 cup extra virgin olive oil
3 garlic cloves, chopped
1/2 cup white wine
1/2 cup chicken broth
1/4 cup parmigiano-reggiano cheese, grated
salt and pepper

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.

Nutrition Facts : Calories 711.1, Fat 17.1, SaturatedFat 3.2, Cholesterol 134.1, Sodium 273.2, Carbohydrate 65.9, Fiber 2.7, Sugar 1.6, Protein 65.2

ROSEMARY CHICKEN WITH BROCCOLI RABE



Rosemary Chicken with Broccoli Rabe image

Categories     Chicken     Leafy Green     Bake     Sauté     Low Cal     Rosemary     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 tablespoons fresh lemon juice
2 tablespoons chopped shallots
3 teaspoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
5 teaspoons minced garlic
4 skinless boneless chicken breast halves
2 bunches broccoli rabe or collard greens, thick stem ends trimmed, tender stems and leaves cut into 1-inch pieces (about 12 cups)
2 cups canned low-salt chicken broth

Steps:

  • Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.
  • Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe; cook 1 minute. Drain. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.
  • Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe. Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper flakes
1/3 cup raisins
Salt
2 tablespoons pine nuts, toasted

Steps:

  • Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

SAUTéED MUSHROOMS AND BROCCOLI RABE



Sautéed Mushrooms and Broccoli Rabe image

This simple and delicious sautéed mushrooms with broccoli rabe is a versatile dish to pile on any cooked grain or to serve as a foil to rich dishes.

Provided by Katie Workman

Categories     Dinner     Lunch     Side Dish

Time 28m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
16 ounces sliced mushrooms (such as shiitake, cremini or button)
1 teaspoon minced garlic
3 cups chopped broccoli rabe
1/4 teaspoon red pepper flakes

Steps:

  • Gather the ingredients.
  • Heat a large skillet over medium-high heat and add the oil.
  • Add the mushrooms and garlic, season with salt and pepper, and sauté for about 10 minutes until the liquid has evaporated and the mushrooms have nicely browned.
  • Add the broccoli rabe and red pepper flakes, and sauté for another 8 minutes or so, until the broccoli rabe is crisp and tender.
  • Taste, and adjust the seasonings as needed.
  • Serve hot and enjoy.

Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 3 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA



5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
1 bunch broccoli rabe, chopped
1/2 cup sliced pitted black olives
1/4 cup water
Salt
Freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

  • Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

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