Recipe courtesy of Rachael Ray.
Feeds 4-6
2 bundles (3 cups) chopped broccolini florets or 2 heads of broccoli rabe tops, chopped
2 tablespoons extra virgin olive oil
1 pound skinless, boneless chicken breasts, diced
4 garlic gloves, minced
1 pound rigatoni, cooked until al dente, 1 cup of boiling water reserved
2 cups (1 pound) part-skim ricotta cheese
6-8 sprigs fresh thyme, leaves stripped from stem and chopped
a couple pinches of ground nutmeg
coarse salt and pepper to taste
Simmer broccolini in a cup of water, covered, for 5 minutes, then drain. If using broccoli rabe, simmer for 8-10 minutes to extract bitterness. Drain well. Heat oil in a big, deep skillet over medium heat. Add chicken and garlic. Cook for 5-8 minutes or until chicken is cooked through. Add broccolini or rabe, pasta, ricotta, the 1 cup cooking water from pasta, thyme, nutmeg, and salt and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.
Sweetnicks’ Notes: This is a kid-approved one, Nicholas loves it.
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