Red Wine Pasta Broccoli Rabe Grilled Herb Chicken Food

RED-WINE SPAGHETTI WITH BROCCOLI RABE

Steps:

• Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
• Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

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.

RED-WINE SPAGHETTI WITH BROCCOLI RABE

Steps:

• Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop.
• Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit.
• Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).
• Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
• Add broccoli rabe, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
• Pour broccoli rabe into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full).
• Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil.
• Stir in the grated cheese. Serve immediately.

RED-WINE SPAGHETTI WITH BROCCOLI

Steps:

• Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
• Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
• Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA

Steps:

• Cook pasta according to package directions in a large pot of boiling, salted water.
• Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
• Return water to the heat and bring to a boil.
• Blanch broccoli rabe for two minutes, then strain and set aside.
• Dredge chicken in flour, shake off excess.
• Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
• Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
• Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
• Add cooked pasta, stir to combine and remove from heat.
• Serve topped with grated cheese.

BROCCOLI RABE PASTA WITH GOLDEN GARLIC

Steps:

• Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.
• Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).
• Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.
• Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

ROASTED BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.