Health

Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese

pasta-broccoli-rabe Yunhee Kim

Ingredients

  • 1 pound broccoli rabe, cut into 2-inch pieces (about 4 cups)
  • 8 ounces uncooked fiori or fusilli pasta
  • 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
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 cup low-sodium chicken stock
  • 1 teaspoon crushed red pepper
  • 1/3 cup freshly grated pecorino Romano cheese
  • 1 tablespoon freshly chopped marjoram

Preparation


1. Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil.

2. Add pasta, and cook 12 minutes or until al dente. Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek. Cook 2–3 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high, and add chicken. Cook 2–3 minutes or until well-browned. Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine.


  • Prep Time:
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  • Fiore pasta, savory chicken, broccoli and a generous topping of Pecorinio cheese make for a healthy and hearty quick and easy meal for dinner tonight.
  • Yield: Makes 4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 421
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 26g
Carbohydrate per serving: 53g
Fiber per serving: 3g
Cholesterol per serving: 38mg
Iron per serving: 4mg
Sodium per serving: 418mg
Calcium per serving: 151mg