Fiore with Broccoli Rabe Chicken and Pecorino Cheese
Indulge in the perfect harmony of flavors with Fiore Pasta with Broccoli Rabe, Chicken, and Pecorino Cheese—a dish that’s as comforting as it is elegant. This recipe features tender fiore pasta, perfectly cooked chicken breast, and the slight bitterness of broccoli rabe, all brought together in a garlicky, red pepper-accented olive oil sauce. A splash of chicken stock adds depth, while freshly grated Pecorino Romano cheese lends a salty, nutty richness. A hint of lemon zest ties it all together with a bright, citrusy note. Ready in just 40 minutes, this effortlessly gourmet dish makes an ideal weeknight dinner or crowd-pleasing centerpiece for any gathering. Serve it warm, topped with extra cheese and a drizzle of olive oil, for a meal that’s as wholesome as it is indulgent. Perfect for lovers of Italian-inspired comfort food!
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Recipe Information
Ingredients
- 12 ounces Fiore pasta
- 3 tablespoons Olive oil
- 1 pound Chicken breast
- 4 cloves Garlic
- 0.5 teaspoons Red pepper flakes
- 1 bunch Broccoli rabe
- 0.5 cups Chicken stock
- 1 cup Pecorino Romano cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the fiore pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breast with salt and pepper, then cook for 6-8 minutes per side, or until cooked through and lightly golden. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
Trim and rinse the broccoli rabe, then cut the stems and leaves into bite-sized pieces. Add the broccoli rabe to the skillet and sauté for 3-4 minutes until it begins to wilt.
Pour in the chicken stock and stir to deglaze the skillet, scraping up any brown bits from the bottom. Simmer for 3-4 minutes to slightly reduce the liquid.
Return the cooked pasta to the skillet, along with the reserved pasta water, sliced chicken, and half the grated Pecorino Romano cheese. Toss everything together until well coated and heated through.
Season the dish with additional salt and black pepper to taste. Stir in the lemon zest for a bright finish.
Serve warm, garnished with the remaining Pecorino Romano cheese. Optionally, drizzle with a bit more olive oil or add a sprinkle of red pepper flakes for extra heat.
Nutrition Facts
Calories |
2916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 12.9 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1804 mg | 139% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2276 mg | 48% | |
*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.
