Chicken And Broccoli Rabe With Fusilli Pasta

• 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

1. Cook pasta according to package directions in a large pot of boiling, salted water.
2. Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
3. Return water to the heat and bring to a boil.
4. Blanch broccoli rabe for two minutes, then strain and set aside.
5. Dredge chicken in flour, shake off excess.
6. 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.
7. Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
8. Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
9. Add cooked pasta, stir to combine and remove from heat.
10. Serve topped with grated cheese.

fusilli, broccoli rabe, flour, chicken breasts, extra virgin olive oil, garlic, white wine, chicken broth, cheese, salt

Taken from www.food.com/recipe/chicken-and-broccoli-rabe-with-fusilli-pasta-147792 (may not work)