Pasta with chicken and broccoli rabe

Broccoli rabe, or rapini, is one of my favorite vegetables that is used frequently in Italian cuisine. It has a sharp flavour, so blanching it in the pasta water for a bit helps to tame a bit of the bitterness. That said, I absolutely love the flavor.

Credit: Simply Giada

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

This is a great one-pot weeknight dinner because you've got your protein, veggies and carbs all in one pan. It's such an easy complete meal!

Ingredients

• 1 tsp kosher salt, divided, plus more for the pasta water 
• 225 g (8 oz) fusilli pasta 
• 1 bunch broccoli rabe, cut into 2.5 cm (1 inch) pieces 
• 2 tbsp + 1 tsp (45 ml) olive oil 
• 2 cloves garlic, smashed and peeled 
• 1 shallot, sliced 
• ½ tsp red pepper flakes, optional 
• Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat 
• 1 cup freshly grated Parmigiano-Reggiano cheese 

Instructions

1. Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
2. Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, ½ teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant.
3. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

Note

• Broccoli rabe, a leafy green also known as cima di rapa or rapini, can be found at some grocers and farmer’s markets. You could substitute gai lan, mustard greens, dandelion greens, smaller (not too tough) kale leaves, broccolini, or chicory (or a mix).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This is a great one-pot weeknight dinner because you've got your protein, veggies and carbs all in one pan. It's such an easy complete meal!