Orecchiette with Broccoli Rabe and Chicken
- 2 pounds broccoli rabe, thick stems discarded
- Salt and freshly ground pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 cups orecchiette
- 1 1/4 pounds skinless, boneless chicken thighs, trimmed of all visible fat and sliced 1/2 inch thick
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 3/4 cup low-sodium nonfat chicken broth
- 1/4 cup freshly grated Parmesan cheese
- In a large pot of boiling salted water, blanch the broccoli rabe for 3 minutes.
- Transfer to a large bowl of ice water and let cool.
- Drain well and coarsely chop.
- Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- In a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering.
- Add half the chicken and cook over moderately high heat until deep brown all over, about 8 minutes.
- Transfer the chicken to a plate and repeat with another tablespoon of olive oil and the remaining chicken.
- In a large pot of boiling salted water, cook the orecchiette until al dente.
- Heat the remaining 2 teaspoons of olive oil in the skillet.
- Add the garlic and crushed red pepper and cook over moderate heat, stirring constantly, until the garlic is golden.
- Add the chicken broth and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the pan and cook until the broth is reduced by two-thirds, about 5 minutes.
- Add the broccoli rabe and cook until heated through, 1 minute.
- Meanwhile, drain the pasta.
- Add it to the chicken and broccoli rabe and toss well.
- Transfer to warmed plates, sprinkle with the Parmesan and serve.
broccoli rabe, salt, extravirgin olive oil, orecchiette, skinless, garlic, red pepper, chicken broth, freshly grated parmesan cheese
Taken from www.foodandwine.com/recipes/orecchiette-with-broccoli-rabe-and-chicken (may not work)