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Giada Fusilli With Chicken And Broccoli Rabe

Giada Fusilli With Chicken And Broccoli Rabe
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This rustic Italian-inspired pasta dish combines tender fusilli with juicy chicken and slightly bitter broccoli rabe, all tossed in a garlicky white wine sauce. The broccoli rabe is blanched to tame its bitterness, then sautéed with sweet sun-dried tomatoes for a balanced, hearty meal.

Ingredients

Scale
  • 12 oz fusilli pasta
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 bunch broccoli rabe (about 12 oz), trimmed and cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon kosher salt, plus more for pasta water and blanching
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of generously salted water (about 2 tablespoons kosher salt per gallon) to a rolling boil. Add the fusilli and cook according to package directions until al dente, typically 10-12 minutes. Reserve 1 cup of pasta cooking water before draining, then drain pasta and set aside.
  2. While the pasta cooks, bring a separate medium pot of salted water to a boil. Add the broccoli rabe pieces and blanch for 2 minutes until bright green and just tender. Drain immediately and transfer to a bowl of ice water to stop cooking. Drain again and pat dry with paper towels.
  3. Season the chicken cubes evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a large 12-inch skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and cook without stirring for 4 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. Transfer chicken to a plate and set aside.
  4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced garlic and optional red pepper flakes, stirring constantly for 30-45 seconds until fragrant but not browned. If the garlic browns too quickly, lower the heat slightly.
  5. Add the chopped sun-dried tomatoes to the skillet and cook for 1 minute, stirring frequently, until they soften and release their oils. Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Let the wine simmer for 2 minutes until reduced by half.
  6. Add the chicken broth and bring the sauce to a simmer over medium heat. Cook for 2 minutes until slightly thickened. Return the chicken and any accumulated juices to the skillet, along with the blanched broccoli rabe. Toss gently to coat in the sauce and cook for 1 minute until everything is heated through.
  7. Add the drained fusilli to the skillet and toss with the sauce. If the pasta seems dry, add reserved pasta water 2 tablespoons at a time until the sauce lightly coats each piece. Remove from heat and sprinkle with grated Parmesan cheese. Toss once more.
  8. Divide among four warm serving bowls. Top with additional Parmesan cheese and a drizzle of olive oil if desired. Serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: This dish does not freeze well due to the broccoli rabe’s texture. Reheating: Place individual portions in a skillet over medium-low heat with a splash of chicken broth or water, cover, and warm for 4-5 minutes, stirring occasionally until heated through (165°F / 74°C). Alternatively, microwave in 30-second bursts, stirring between intervals.

Nutrition

Keywords: fusilli with chicken and broccoli rabe, Giada De Laurentiis, Italian pasta recipe, chicken broccoli rabe pasta, quick weeknight dinner, sun-dried tomato pasta, garlic white wine sauce, easy Italian dinner, one pot pasta, broccoli rabe recipe

Find it online: https://giadacooks.com/giada-fusilli-with-chicken-and-broccoli-rabe/