Chicken and Broccoli Rabe with Fusilli Pasta
Elevate your pasta night with this vibrant and comforting Chicken and Broccoli Rabe with Fusilli Pasta recipe! Featuring tender golden-browned chicken, blanched broccoli rabe with a slight bitter edge, and al dente fusilli coated in a zesty lemon-Parmesan sauce, this dish is a balanced symphony of flavors and textures. Red pepper flakes and garlic add warmth and depth, while the freshness of lemon zest and juice brightens every bite. Perfect for a quick weeknight dinner in just 45 minutes, this wholesome pasta dish brings Italian-inspired flavors to your table in a satisfying and nutritious way. Serve it hot with extra Parmesan for a crowd-pleasing meal everyone will love!
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Recipe Information
Ingredients
- 12 oz Fusilli pasta
- 1 lb Chicken breast (boneless, skinless)
- 1 bunch Broccoli rabe
- 4 cloves Garlic
- 0.5 tsp Red pepper flakes
- 4 tbsp Extra-virgin olive oil
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 0.5 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Water
Instructions
Fill a large pot with salted water and bring it to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
While the pasta cooks, prepare the broccoli rabe. Trim the ends, rinse thoroughly, and blanch it in boiling water for 2-3 minutes. Drain and quickly plunge it into an ice bath to maintain its vibrant green color. Remove from the ice bath and chop into bite-sized pieces.
Slice the chicken breast into thin strips or bite-sized pieces. Season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
Add the chopped broccoli rabe to the skillet and cook for 3-4 minutes, tossing occasionally. Return the cooked chicken to the skillet and stir to combine.
Add the drained fusilli pasta to the skillet along with the lemon zest, lemon juice, and ½ cup of the reserved pasta water. Toss everything together to coat the pasta in the sauce. If the mixture seems dry, add more pasta water, a little at a time, until you reach the desired consistency.
Remove the skillet from the heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and black pepper, if needed.
Divide the pasta among serving plates and garnish with extra Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 407 mg | 31% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
