Fettuccine With Roasted Chicken And Rapini Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Steps:

• Trim thick stems off rapini and coarsely chop.
• Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
• Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
• Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
• Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

Steps:

• Bring a large pot of salted water to a boil.
• Add the rapini and cook until crisp-tender, 2 minutes.
• Using a slotted spoon, transfer the rapini to a large bowl of ice water.
• Once cooled, drain rapini and set aside.
• Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
• Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
• Boil until the broth reduces by half, about 5 minutes.
• Add the chicken and simmer just until heated through, about 2 minutes.
• Add rapini to the chicken broth and stir to combine.
• Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
• Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
• Season the pasta with salt and pepper, to taste.
• Mound the pasta into bowls and serve.
• Sprinkle with the remaining Parmesan cheese and serve.

Steps:

• Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips.
• Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later.
• Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove.
• Drain rapini from cold water and then add them to boiling water.
• You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender).
• Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later.
• Take your garlic head and peel all of the cloves off, (remove skins).
• Using a garlic presser, crush each clove until the entire garlic head has been processed.
• Take half of your olive oil and heat it in a large skillet.
• Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown.
• Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet.
• Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min).
• Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch).
• Strain cooked rotini and place back into pan.
• Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated.
• Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated.
• Serve with a sprinkle of grated cheese; Enjoy!

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.