FETTUCCINE WITH ROASTED CHICKEN AND RAPINI
A no sauce pasta recipe modified from the original "Fresh Fettuccine with Roasted Chicken and Broccoli Rabe" by Giada De Laurentiis.
Provided by Baton Twirling
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Add the rapini and cook until crisp-tender, 2 minutes.
- Using a slotted spoon, transfer the rapini to a large bowl of ice water.
- Once cooled, drain rapini and set aside.
- Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
- Drain, reserving 1/2 cup of cooking liquid.
- Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
- Boil until the broth reduces by half, about 5 minutes.
- Add the chicken and simmer just until heated through, about 2 minutes.
- Add rapini to the chicken broth and stir to combine.
- Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
- Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
- Season the pasta with salt and pepper, to taste.
- Mound the pasta into bowls and serve.
- Sprinkle with the remaining Parmesan cheese and serve.
BROCCOLI RABE CHICKEN PASTA
This dish celebrates the crossroads of winter and spring with fresh broccoli rabe and fennel. It starts with a velvety smooth bacon fennel cream sauce that's tossed with pasta and chicken. The broccoli rabe is first blanched to tame its bitterness and then sautéed until it's tender. Stirred into the creamy pasta it adds a pop of freshness and color making this a cozy dinner to enjoy in early spring.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Boil the pasta according to package directions. Drain the pasta and set it aside. Rinse the pot.
- Bring water to boil again in the same pot that you used for the pasta. Add the broccoli rabe and boil it for about five minutes or until the stems are crisp-tender Drain and set the broccoli rabe aside.
- Cook the bacon in a large 10-inch pan until it starts to render its fat but before it turns crispy. Add the fennel and garlic and stir to coat them in the bacon fat. Cover the pan and cook the fennel for about ten minutes, stirring occasionally, until the fennel is tender. Add two tablespoons of the chopped and stir to combine. Leave enough bacon fat to coat the bottom of the pan and transfer the bacon and fennel to a blender or food processor. While the blender is running add up to a ½ cup of water to thin the puree. You want it very smooth. Set the puree aside.
- In the same skillet, melt one tablespoon of butter over medium heat. Place the chicken breasts in the pan and cook them on one side for five to six minutes. Turn the chicken over and cook it on the other side for another 4 to 5 minutes or until the internal temperature is 165°F. Transfer the chicken to a clean plate.
- In the same skillet, sauté the boiled broccoli rabe for five minutes. You want to cook off the excess moisture that the broccoli absorbed when it was boiled. Transfer the broccoli rabe to a clean plate.
- In the same skillet, melt three tablespoons of butter over medium heat. Sprinkle the flour over the top of the butter and stir to combine. Cook the flour and butter for a minute or so. Using a whisk, slowly add the milk and cream and whisk continuously to create a smooth sauce. Adjust the heat so that the sauce does not boil, but instead gently simmers. Cook the sauce for a few minutes or until it is thick enough to coat the back of a spoon. While the sauce cooks, cut the chicken breasts and broccoli rabe into bite-sized pieces.
- Add the fennel puree to the sauce and stir to combine. Add the salt and pepper and stir to combine. Add the cooked pasta to the sauce and stir to coat it in the sauce. Add the chicken and broccoli rabe and stir to combine. Garnish with two tablespoons of chopped fennel fronds and serve.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 563 calories, Sugar 6g, Fat 29.8g, Carbohydrate 45g, Fiber 6.5g, Protein 30.3g
BROCCOLI RABE & GARLIC PASTA
"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
FUSILLI WITH CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. 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.
FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
- Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.
FETTUCCINE WITH GARLIC AND BROCCOLI RABE
I think this also came from the Joslin Center Cook Book, not sure which one though. Use salt and pepper to taste in this dish and you can't go wrong.
Provided by veraj9170
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice your garlic, coarsely chop the broccoli rabe (about 2 cups). Parsley should be fresh and chopped.
- In a heavy nonstick skillet, heat the oil over medium-low heat. Add the garlic and saute, stirring occasionally, until golden, about 5 minutes. Add the broth and bring to a simmer.
- Meanwhile, cook the fettuccine until al dente.
- While the pasta is cooking, add the broccoli rabe to the simmering broth. Cook, covered for 3 minutes. This cooks fast so be careful not to over cook or your broccoli rabe will end up a messy mush.
- Drain the pasta and place in a large pasta bowl. Add the lemon zest ad juice, toss. Pour the broth and broccoli rabe over the pasta and toss again. Season with salt and pepper. Add the parmesan sheese, parsley, bread crumbs and red pepper flakes. Toss well and serve at once.
Nutrition Facts : Calories 344.2, Fat 8.2, SaturatedFat 3.2, Cholesterol 58.9, Sodium 299.6, Carbohydrate 52.1, Fiber 2.9, Sugar 2.2, Protein 15.8
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- Gently lower the broccoli rabe into the boiling water and let simmer, uncovered, for about 30 seconds to one minute, until it is very wilted. Using tongs or a slotted spoon, remove the rabe and drain it in a large colander.
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- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.
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