Red Wine Pasta Broccoli Rabe Grilled Herb Chicken
Indulge in the sophisticated flavors of this Red Wine Pasta with Broccoli Rabe and Grilled Herb Chicken—a dish that combines elegance with comfort. Perfectly marinated chicken breasts, infused with garlic, rosemary, and thyme, are grilled to tender perfection and paired with spaghetti cooked in a luscious red wine reduction. The slightly bitter, garlicky broccoli rabe adds a vibrant contrast, while a touch of Parmesan and butter creates a silky finish. This recipe is a feast for the senses, balancing earthy, savory, and tangy notes in every bite. Perfect for a date night or a special family dinner, this meal is as visually stunning as it is delicious. Serve it warm, garnished with extra Parmesan, for a restaurant-worthy meal right at home. Keywords: red wine pasta, broccoli rabe, grilled herb chicken, gourmet dinner, restaurant-style recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2.5 cups Dry red wine
- 12 ounces Spaghetti or linguine pasta
- 1 bunch Broccoli rabe, trimmed
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Butter
Instructions
In a small bowl, mix 2 tablespoons of olive oil, minced garlic (2 cloves), rosemary, thyme, 1 teaspoon of salt, and 0.5 teaspoons of black pepper to create a marinade for the chicken.
Place the chicken breasts in a shallow dish and coat with the herb marinade. Cover and refrigerate for at least 20 minutes.
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 1-2 minutes. Remove with tongs and set aside.
In the same pot, add the dry pasta and cook for 2 minutes less than the package instructions. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the remaining minced garlic (2 cloves) and cook until fragrant, about 1 minute.
Add the broccoli rabe to the skillet along with 0.5 teaspoons of crushed red pepper flakes, 0.5 teaspoons of salt, and 0.5 teaspoons of pepper. Sauté until tender, about 3-4 minutes. Remove from heat.
Pour the red wine into a large sauté pan over medium heat and bring to a simmer. Add the partially cooked pasta and toss to coat, cooking until the wine reduces and the pasta is fully cooked, about 5-7 minutes. Add reserved pasta water as needed for desired consistency.
Stir in 1 tablespoon of butter and the grated Parmesan cheese. Mix well to emulsify the sauce.
While the pasta is finishing, heat a grill pan or outdoor grill over medium-high heat. Brush with 1 tablespoon of olive oil. Grill the marinated chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes.
Slice the grilled chicken into strips and serve atop the red wine pasta. Arrange sautéed broccoli rabe on the side or mixed into the pasta.
Garnish with additional grated Parmesan cheese if desired and serve immediately.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 649 mg | 14% | |
*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.
