Tag Archives: broccoli rabe

Fresh Fettucine with Roasted Chicken and Broccoli Rabe

I love this recipe for several reasons. First, it’s easy to fix. Second, it’s light and healthy. And finally, if you aren’t the biggest fan of broccoli rabe, there are a lot of flavors going on here to distract from it. You could also toss in some other veggies, such as zucchini, when you blanche the rabe if you need to use any up.

Fresh Fettucine with Roasted Chicken and Broccoli Rabe (from Giada de Laurentiis)

1 large bunch broccoli rabe
1 (9-ounce) container fresh fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
Shredded chicken from 1 rotisserie chicken (about 3-4 cups)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted*
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Wash broccoli rabe and trim off about 1/2 inch from the bottom of the stems. Cut the stems and leaves into 3-inch pieces. Add it to the boiling water 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, sprinkle with remaining Parmesan, and serve.

*To toast pine nuts, place them in a dry nonstick skillet. Turn on medium heat and stir constantly once you start to smell the pine nuts. You want them to be a toasty brown color; just be careful, as they burn easily. This isn’t something you want to walk away from as it cooks. On another note, look for pine nuts in the bulk bins at the grocery store – they’re much cheaper there than pre-packaged ones.

Local Box Meal Plan: Oct. 18-22

I know that fall and cooler weather are imminent when cilantro shows up in our Local Box. Did you know it’s a cool-weather herb? Anyway, this week we’re getting:

Green Beans
Summer Squash – Acadian
Okra – Bradshaw Farms
Crimini Mushrooms – Kitchen Pride
Assorted Hot Peppers – Various
Broccoli Rabe – Simmons Family
Radishes – My Father’s Farm
Green Shallots – Acadian
Cucumbers – Animal Farm
Cilantro – My Father’s Farm
Sweet Potatoes – Naegelin

Hot pepper jelly – You can freeze a few weeks’ worth of peppers to make this. I cooked up several jars of this jelly last year and can vouch for its tastiness. Pour over a block of cream cheese and you have a fantastic football-watching dip.

Broccoli rabe with sausage

Cucumber-radish raita – Serve with grilled or baked chicken.

Chicken pot pie – This is a good way to use a motley crue of veggies. I’d throw in your green shallots, sweet potatoes, green beans, summer squash, and mushrooms. A store-bought pie crust makes this come together quickly. (You can also use okra if you want, but they’re going to be a little slimy when prepared like this.)

Okra patties – Similar to fried okra, but less of a pain to prepare. In my opinion, anyway.