Fusilli with Chicken and Broccoli Rabe Recipe

Fusilli with Chicken and Broccoli Rabe

• Difficulty: Easy
• Servings: 4 to 6
• Nutrition per Serving (1 of 6 servings): Calories 359, Total Fat 15 g, Saturated Fat 6 g, Carbohydrates 33 g, Dietary Fiber 4 g, Sugar 2 g, Protein 23 g, Cholesterol 35 mg, Sodium 428 mg
• Total Time: 30 minutes
• Active Time: 15 minutes

Ingredients

• 1 teaspoon kosher salt, divided (plus extra for pasta water)
• 1/2 pound (8 ounces) fusilli pasta
• 1 bunch broccoli rabe, chopped into 1-inch pieces
• 3 tablespoons olive oil
• 2 garlic cloves, crushed and peeled
• 1 shallot, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• Half a rotisserie chicken, shredded (about 2 cups)
• 1 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of water to a rolling boil and generously season with salt. Cook the fusilli 2 minutes under the package time, then add the broccoli rabe and cook for 1 minute more. Drain, reserving 1 cup of cooking water.
2. In a large skillet over medium-high heat, warm the olive oil for about a minute. Add the garlic, shallot, 1/2 teaspoon salt, and red pepper flakes if using. Saut, stirring frequently, for about 2 minutes until fragrant and softened.
3. Add the shredded chicken and toss to coat with the flavored oil. Cook, stirring often, until lightly browned, about 4 minutes.
4. Toss the drained pasta and broccoli rabe into the skillet along with the Parmigiano-Reggiano. Add reserved pasta water as needed to create a light, silky sauce. Serve hot with extra cheese on the side.

Recipe adapted from "Eat Better, Feel Better" by Giada De Laurentiis Rodale 2021. Courtesy of Giada De Laurentiis. All rights reserved.