BROCCOLI RABE CHICKEN PASTA
This dish celebrates the crossroads of winter and spring with fresh broccoli rabe and fennel. It starts with a velvety smooth bacon fennel cream sauce that's tossed with pasta and chicken. The broccoli rabe is first blanched to tame its bitterness and then sautéed until it's tender. Stirred into the creamy pasta it adds a pop of freshness and color making this a cozy dinner to enjoy in early spring.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Boil the pasta according to package directions. Drain the pasta and set it aside. Rinse the pot.
- Bring water to boil again in the same pot that you used for the pasta. Add the broccoli rabe and boil it for about five minutes or until the stems are crisp-tender Drain and set the broccoli rabe aside.
- Cook the bacon in a large 10-inch pan until it starts to render its fat but before it turns crispy. Add the fennel and garlic and stir to coat them in the bacon fat. Cover the pan and cook the fennel for about ten minutes, stirring occasionally, until the fennel is tender. Add two tablespoons of the chopped and stir to combine. Leave enough bacon fat to coat the bottom of the pan and transfer the bacon and fennel to a blender or food processor. While the blender is running add up to a ½ cup of water to thin the puree. You want it very smooth. Set the puree aside.
- In the same skillet, melt one tablespoon of butter over medium heat. Place the chicken breasts in the pan and cook them on one side for five to six minutes. Turn the chicken over and cook it on the other side for another 4 to 5 minutes or until the internal temperature is 165°F. Transfer the chicken to a clean plate.
- In the same skillet, sauté the boiled broccoli rabe for five minutes. You want to cook off the excess moisture that the broccoli absorbed when it was boiled. Transfer the broccoli rabe to a clean plate.
- In the same skillet, melt three tablespoons of butter over medium heat. Sprinkle the flour over the top of the butter and stir to combine. Cook the flour and butter for a minute or so. Using a whisk, slowly add the milk and cream and whisk continuously to create a smooth sauce. Adjust the heat so that the sauce does not boil, but instead gently simmers. Cook the sauce for a few minutes or until it is thick enough to coat the back of a spoon. While the sauce cooks, cut the chicken breasts and broccoli rabe into bite-sized pieces.
- Add the fennel puree to the sauce and stir to combine. Add the salt and pepper and stir to combine. Add the cooked pasta to the sauce and stir to coat it in the sauce. Add the chicken and broccoli rabe and stir to combine. Garnish with two tablespoons of chopped fennel fronds and serve.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 563 calories, Sugar 6g, Fat 29.8g, Carbohydrate 45g, Fiber 6.5g, Protein 30.3g
BROCCOLI RABE & GARLIC PASTA
"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CHICKEN PASTA WITH BROCCOLI RABE RECIPE
Make our Chicken Pasta with Broccoli Rabe recipe for a flavorful dish. Our Chicken Pasta with Broccoli Rabe recipe might become your new favorite recipe!
Provided by My Food and Family
Categories Pasta
Time 30m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli rabe to the boiling water for the last 3 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and garlic; cook and stir 6 to 8 min. or until chicken is done.
- Drain pasta mixture. Mix cream cheese spread, milk and Italian seasoning until blended. Add to chicken mixture along with the pasta mixture; mix well. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with Parmesan.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 2 g, Protein 26 g
PASTA WITH BROCCOLI RABE (CIMA DI RAPA)
This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
- Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g
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.
Provided by Lowfat Linda
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 711.1, Fat 17.1, SaturatedFat 3.2, Cholesterol 134.1, Sodium 273.2, Carbohydrate 65.9, Fiber 2.7, Sugar 1.6, Protein 65.2
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.
CAMPANELLI PASTA WITH CHICKEN AND BROCCOLI RABE
Steps:
- 1-Cut off the tough ends of the broccoli rabe,I leave the store band on and trim about 1inch away from that,Remove band and check and discard any yellowing or bad parts,then soak and rinse several times to get rid of sand. 2-marinate raw chix slices in wine or sherry,if using cooked chix,add wine to sauce mix instead. 3-in lg pot bring 1 gallon of water to a boil,season with some salt to taste and cook pasta to your desired liking. 4-remove pasta and place in a bowl,saving pasta water,blanch broccoli rabe in water for 30 seconds to remove some of the bitterness.Remove rabe and drain water.Chop rabe into 1/2inch pieces. 5-in same pot, heat oil and add the garlic,ginger,scallion.saute 30 seconds. 6-add chicken and cook til done. 7-add broccoli rabe and continue cooking 3 minutes. 8-add soy sauces,chili-garlic paste,chix stock,sugar,hoisen sauce and bring to a boil. 9-toss in pasta and allow several minutes to cook,stirring often to allow pasta to absorb some of the liquid. 10-serve in large dish or portion individual ones ------leftovers---------- this tastes even better the next day reheated.
CAMPANELLE PASTA WITH PARSLEY BUTTER
Categories Herb Pasta Side Quick & Easy Winter Boil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- For parsley butter:
- Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
- For pasta:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter ); toss to coat. Season to taste with salt and pepper.
BROCCOLI RABE WITH PASTA
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
- In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
- Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
- Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams
CHICKEN & CAMPANELLE PASTA WITH ROASTED GARLIC CREAM
This pasta dish is superb; the Roasted Garlic Cream creates an awesome garlic sensation that is rich, smooth and velvety on your tongue. You may substitute the chicken with lobster, scallops or shrimp for an elegant dinner party entrée.
Provided by Karina A
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the Roasted Garlic Cream recipe. (see below).
- Grill the chicken or roast the breasts and dice them into bite sized pieces.
- Heat the olive oil in a large skillet over medium high heat. Sauté the onion, garlic, mushrooms and chicken. When the onions are heated through, deglaze the pan with the white wine. Add the chicken stock and cream and reduce by half its volume or until the sauce is thick enough to coat a spoon.
- Sir in the Roasted Garlic Cream and add the cooked pasta. Add basil and season to taste with salt and pepper.
- Pour into a large serving bowl and sprinkle with the parmesan cheese and more fresh basil.
- Roasted Garlic Cream: (This sauce is a garlic lover's dream! It will add incredible garlic flavor, aroma and depth to any dish. It is so versatile that it can be used on pizza! The garlic flavor is mellow not strong and the texture will be similar to that of peanut butter. It makes wicked garlic bread.).
- Place the garlic in a saucepan and cover with olive oil. Heat to medium high and cook for about ten minutes until the garlic is golden brown, but not burnt.
- Remove from heat and strain the olive oil into an airtight container to use in future recipes.
- Put the cooked garlic into a food processor or blender.
- Heat the cream in a heavy saucepan, reducing it to half of its original volume, or until the amount equals about one cup. Pour the cream into the blender with the cooked garlic and purée into a paste.
Nutrition Facts : Calories 2066.7, Fat 155.1, SaturatedFat 64.8, Cholesterol 422.5, Sodium 640, Carbohydrate 108.1, Fiber 5.2, Sugar 5, Protein 58.5
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