Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This light and well-seasoned recipe contains more than 20% of your dietary reference intake (DRI) of iron. Ingredients:
1 lb broccoli rabe, cut into 2-inch pieces (about 4 cups) |
8 ounces uncooked fiori pasta or 8 ounces fusilli |
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 fresh ground black pepper, divided |
1 cup low sodium chicken broth |
1 teaspoon crushed red pepper flakes |
1/3 cup freshly grated pecorino romano cheese |
1 tablespoon freshly chopped marjoram |
Directions:
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.
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