Chicken Breast And Broccoli Rabe With Penne
This flavorful and satisfying dish combines tender penne pasta with sautéed chicken, broccoli rabe, garlic, and a delightful white wine sauce. The dish is finished off with a sprinkle of grated Parmesan and a touch of crushed red pepper flakes for that extra kick. Serve this delicious meal to impress your loved ones on any occasion. Enjoy the delightful blend of colors, flavors, and textures in this pasta dish.
— Constant Cookbook
Ingredients
- 1/2 penne pasta
- 3 olive oil, divided
- 1 1/2 boneless, skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground pepper
- 1 bunch broccoli rabe, thick stems trimmed, coarsely chopped
- 4 garlic cloves, chopped
- 1/2 dry white wine
- 1/4 finely grated Parmesan
- 1/2 crushed red pepper flakes
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6â8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10â15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.
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