Follow these steps for perfect results
durum wheat fusilli
dry
water
for boiling pasta
salt
for pasta water
broccoli rabe
cut into bite-sized pieces
olive oil
divided
chicken tenderloins
cut into bite-sized pieces
shallots
diced
garlic
minced
hot pepper flakes
parmesan cheese
freshly grated
Peel and cut the broccoli rabe into bite-sized pieces, removing tough skin.
Blanch the broccoli rabe in boiling water, then drain.
Cook the fusilli pasta in salted boiling water until al dente, reserving 1 cup of pasta water.
Trim chicken tenderloins and cut into bite-sized pieces.
Sauté the chicken in olive oil until browned.
Add shallots and garlic to the pan and cook until softened.
Add hot pepper flakes to the shallot-garlic mixture.
Add the blanched broccoli rabe to the pan and sauté.
Toss the cooked pasta with the broccoli rabe and chicken mixture.
Add reserved pasta water to create a silky sauce.
Garnish with freshly grated parmesan cheese and serve immediately.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Use high-quality olive oil for the best flavor.
Don't overcook the broccoli rabe to retain its texture.
Everything you need to know before you start
15 minutes
Elements can be prepped ahead, but best served fresh.
Serve in a bowl, garnished with extra parmesan and a drizzle of olive oil.
Serve with a side salad.
Crusty bread for dipping in the sauce.
Complements the dish's flavors without overpowering it.
Discover the story behind this recipe
Broccoli rabe is a common ingredient in Southern Italian cuisine.
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