This is one of those recipes that I make often because it is so easy, nutritious, and quick. Even those who don't like broccoli rabe like this recipe.
1 large bunch of broccoli rabe, thick stems discarded and cut into 1" pieces.
1.5 lbs. skinless, boneless chicken breast, sliced into 2" X 1/2" thick strips (cut crosswise)
flour, salt and pepper for dredging
2-3 T. extra virgin olive oil
2.5 cups dry pasta, like bow tie or orecchiette
6 garlic cloves, minced
1/2 t. crushed red pepper or to taste
1 C. organic low-sodium chicken broth
1/4 C. freshly grated parmesan cheese
Tamari roasted sunflower seeds (optional)
Dredge the chicken with flour, salt, and pepper. In a large, deep skillet, heat olive oil until hot but not smoking. Add half the chicken and cook about 4 minutes, turning as it cooks. Transfer the chicken to a plate and repeat with remaining chicken. Transfer remaining chicken to a plate.
Add a little more olive oil to the skillet and add the garlic and crushed red pepper, stirring and cooking just until the garlic is golden. Add the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and cook until the chicken is no longer pink and the broth thickens slightly, about 5 minutes. If the sauce is too thick, add more broth.
Meanwhile, in a large pot of salted boiling water, cook the pasta. When the pasta has 4-5 minutes of cooking time remaining, add the broccoli rabe. Drain well and top with chicken in a large pasta bowl.
Top with grated parmesan cheese and tamari roasted sunflower seeds if desired.
NOTE: Bitter greens like broccoli rabe cleanse the liver and are a rich source of vitamins and minerals.
An easy way to increase vegetable intake with this recipe is to increase the amount of broccoli rabe and decrease the amount of chicken and/or pasta... less calories, more nutrients, and easier to digest.