Ingredients:
16 ounces fusilli ( or gemelli)
2 bunches broccoli rabe, de-stemmed
1/2 cup flour
3 lbs boneless skinless chicken breasts, cut into bite-size pieces
1/3 cup extra virgin olive oil
3 garlic cloves, chopped
1/2 cup white wine
1/2 cup chicken broth
1/4 cup parmigiano-reggiano cheese, grated
salt and pepper
Directions:
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.
Servings: 6-8
Time preparation: 25 min.
Time total: 40 min.