This recipe has become a favorite at our house. The chicklets love it (they do pick out the onion, though) and my husband just cannot get enough of it. It is a little “time intensive” at somewhere between 40 and 50 minutes to prepare, so it is definitely not for nights when a quick meal is needed.
FETTUCCINE WITH CHICKEN AND BROCCOLI RABE
1 bunch broccoli rabe, cleaned and chopped (we have used regular broccoli and it was fine)
6 ounces spinach fettuccine
4 tsp. olive oil (we use EVOO)
4 (4-ounce) skinless boneless chicken breasts
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. crushed red pepper
1 onion, thinly sliced and separated into rings
4 garlic cloves, minced
1 head radicchio, shredded (we sometimes use regular red cabbage)
2 Tbsp. grated parmesan cheese
1/4 tsp. ground pepper
1/4 c. chopped fresh basil
1. In a large pot of boiling water, cook the broccoli rabe 2 minutes. Spoon the broccoli out, reserving the water in the pan. Cook the fettuccine according to package directions in the broccoli water; drain.
2. In a large nonstick skillet, heat 2 tsp. of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through (about 4 or 5 minutes on each side). Transfer to plates.
3. In the skillet, heat the remaining 2 tsp. of oil; saute the onion and garlic until tender (about 3 or 4 minutes). Stir in the broccoli rabe and radicchio; cook, stirring frequently, until tender (about 4 or 5 minutes). Add the fettuccine, then sprinkle with the cheese and black pepper. Serve topped with the chicken and sprinkled with the basil.
Here’s the dirt on this recipe:
8 g fat (2 g saturated, 0 g Trans fat)
92 mg cholesterol
746 mg sodium
37 g carbs
5 g fiber
29 g protein
147 g calcium