Here’s a super easy pasta recipe with limited ingredients.  I put together the veggies and sauce on Thursday night and then added the pasta on Friday. When you have limited time, this is a great recipe to prepare in advance.


  • 1 Lb broccoli rabe, cut into 2-inch pieces
  • 8 ounces uncooked fiori or fusilli pasta
  • 2 TBSP olive oil
  • 4 garlic cloves, thinly sliced
  • 1 leek, rinsed and sliced into half moons
  • 8 ounces chicken cutlets, cut into 1-inch chunks
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1 cup low-sodium chicken stock
  • 1 tsp crushed red pepper
  • 1/3 cup freshly grated Pecorino Roman cheese
  • 1 tbsp freshly chopped marjoram
  1. Bring a pot of water to a boil.  Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in towel to keep warm. Cover pot; bring water back to a boil.
  2. Add pasta and cook according to package instructions.  Meanwhile heat a large nonstick skillet over medium-high heat; add olive oil, garlic and leek.  Cook 2-3 minutes or until golden brown.  Season chicken with 1/4 tsp each of salt and pepper.
  3. Raise heat to high and add chicken.  Cook 2-3 minutes or until well-browned.  Add broccoli rabe, chicken stock, crushed red pepper and remaining salt and pepper.
  4. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half.
  5. Drain pasta; transfer to serving dish.  Top past with sauce; add cheese and marjoram, and toss to combine,,10000001879894,00.html