Makes 6-8 servings
Ingredients
- 1 and 1/4 pounds of broccoli rabe cut into 1 inch pieces
- 1 pound cavatelli or other short pasta
- 1 pound boneless, skinless chicken breasts
- 8 garlic cloves, thinly sliced
- 2-4 hor peppers, sliced
- 1/4 cup olive oil
- 2 tablespoons of butter
- 2 heaping teaspoons of kosher salt, plus more for serving
- Black pepper and grated parmesan cheese for serving
Directions
1. Prep the chicken
Pat the chicken dry with paper towels, and then cut into 1-inch cubes and salt generously. Let the chicken sit for 15 to 20 minutes.
2. Cook the Broccoli Rabe and Pasta
Bring a large pot of salted water to boil. Add the broccoli rabe to the boiling water, cooking until the broccoli rabe is a vibrant green color, 60 to 90 seconds. Using a slotted spoon, transfer the broccoli rabe to a bowl, then rinse with cold water and strain. Set aside. Add the pasta to the boiling water and cook until al dente, then drain.
3. Cook the Chicken
Place a large pan over medium heat and add 1 tablespoon of olive oil and 1/2 tablespoon of butter. When the oil is shimmering add half of the chicken. Cook the chicken for 3 minutes, then flip over to cook for 3 minutes more, until chicken is browned on both sides. Remove chicken from pan and set aside. Add another tablespoon of oil and 1/2 tablespoon of butter and cook the remaining chicken using the same method, then combine all of the chicken in the pan.
4, Fry the Garlic and Peppers and Combine
Add the remaining olive oil and butter to the pan along with the garlic and peppers and cook, stirring frequently, until the garlic is golden, about 1 minute. Add the broccoli rabe and cooked pasta and stir to combine. Add more olive oil, as needed, to coat the pasta. Season to taste. Serve warm, topped with freshly grated Parmesan.