Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese

• 1 lb broccoli rabe, cut into 2-inch pieces (about 4 cups)
• 8 ounces uncooked fiori pasta or 8 ounces fusilli
• 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
• 34 teaspoon salt, divided
• 34 teaspoon fresh ground black pepper, divided
• 1 cup low sodium chicken broth
• 1 teaspoon crushed red pepper flakes
• 13 cup freshly grated pecorino romano cheese
• 1 tablespoon freshly chopped marjoram

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

broccoli rabe, pasta, olive oil, garlic, moons, chicken cutlets, salt, fresh ground black pepper, chicken broth, red pepper, freshly grated pecorino romano cheese, marjoram

Taken from www.food.com/recipe/fiore-with-broccoli-rabe-chicken-and-pecorino-cheese-497512 (may not work)