Fiore With Broccoli Rabe, Chicken, And Pecorino Cheese

• 1 pound broccoli rabe, cut into 2-inch pieces (about 4 cups)
• 8 ounces uncooked fiori or fusilli pasta
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 leek, rinsed and sliced into half moons
• 8 ounces chicken cutlets, cut into 1-inch chunks
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 cup low-sodium chicken stock
• 1 teaspoon crushed red pepper
• 1/3 cup freshly grated pecorino Romano cheese
• 1 tablespoon freshly chopped marjoram

1. Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil.
2. Add pasta, and cook 12 minutes or until al dente. Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek. Cook 2-3 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high, and add chicken. Cook 2-3 minutes or until well-browned. Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine.
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broccoli rabe, pasta, olive oil, garlic, moons, chicken cutlets, salt, freshly ground black pepper, chicken, red pepper, freshly grated pecorino, marjoram

Taken from www.myrecipes.com/recipe/fiore-with-broccoli-rabe-chicken-pecorino-cheese (may not work)