Chicken and Broccoli Rabe With Fusilli Pasta

This recipe was printed in Boston Globe's 'Ask the Chef' column this week. The recipe originates from Rino's Place in East Boston. It's pretty tasty (even my 9 year old devoured it) and gave me an excuse to try a new veggie -- broccoli rabe. I'm posting the recipe the way I made it tonight, but if you want to try the Rino's Place, full calorie version, use 5/8 C of oil instead of 1/3 C and add 4 tablespoons of butter at the same time as the wine. I made this with whole wheat fusilli -- its a bit heavier and a little nuttier tasting than regular fusilli, and offers your family a serving of whole grains. I think this dish would go well as a dish to pass or as a dish to serve for company.

• Ready In: 40 mins
• Serves: 6-8

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

1. Cook pasta according to package directions in a large pot of boiling, salted water.
2. Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
3. Return water to the heat and bring to a boil.
4. Blanch broccoli rabe for two minutes, then strain and set aside.
5. Dredge chicken in flour, shake off excess.
6. 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.
7. Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
8. Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
9. Add cooked pasta, stir to combine and remove from heat.
10. Serve topped with grated cheese.