CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI
Steps:
- Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.
Nutrition Facts : Calories 328 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 1058mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
BROCCOLI RABE AND CANNELLINI BEANS
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
- In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.
FUSILLI WITH CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
- Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.
CHICKEN WITH BROCCOLI RABE, TOMATOES, AND BEANS
Creamy cannellini beans, acidic tomatoes, fragrant garlic, and bright lemon juice help balance broccoli rabe's natural bitterness for a side that serves roast chicken beautifully.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees, with racks in middle and lower thirds. Season chicken with salt and pepper. Drizzle 1 teaspoon oil on a rimmed baking sheet and add chicken, skin side up. Bake on middle rack until chicken is cooked through, 45 to 50 minutes.
- After 25 minutes, toss broccoli rabe and garlic with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Place vegetables on bottom rack and bake 15 minutes. Add beans, tomatoes, and almonds to sheet with broccoli rabe and bake until broccoli rabe is tender when pierced with a knife, 5 to 10 minutes. To serve, divide chicken and vegetables among 4 plates and drizzle with lemon juice.
Nutrition Facts : Calories 570 g, Fat 28 g, Fiber 6 g, Protein 51 g
BROCCOLI RABE WITH TOMATOES
Steps:
- Cut off and discard any tough stems from the rabe.
- Core and chop the tomatoes into 1/2-inch cubes.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
- Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 2 grams
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
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CHICKEN BREAST AND BROCCOLI RABE WITH PENNE RECIPE
From bonappetit.com
3.8/5 (137)
- 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, 6–8 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, 10–15 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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- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until browned and cooked through, about 6 minutes; remove to a plate.
- Add broth, garlic and red pepper flakes to same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon.
- Add broccoli or broccoli rabe; cover and cook over medium-high heat until broccoli or broccoli rabe is almost crisp-tender, about 3 minutes.
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