Happy Friday everyone!
It’s been back to being hot and humid here on the east coast–I’ve never run the air conditioner so much in my life! My dreams of fall cappuccinos are definitely on hold. But I’m hoping this will give me more opportunity to explore the area and hike a little longer. I still cannot believe we’ve been here over a month and have only seen so little!
But things are about to get pretty busy around here. I quit my 3 (yep 3, I have a hard time sitting still…) part time jobs yesterday because I got a my first real, grown-up, you know, the kind that comes with benefits, job! For those of you that don’t know, I received my teaching credential last year, so I am beyond excited to finally put it to use. I think I may be bringing a sleeping bag into my classroom though, I have so much to do! So if I’m a little absent from the online community in the next few weeks, I apologize now.
This recipe was inspired by the Grilled Chicken Florentine Pasta from last month’s Cooking Light magazine. Like always, I screenshot’d the recipe while reading the magazine and while flipping back through my catalogue, I was intrigued and inspired to make it for dinner last night. Most of the time when I save recipes, I don’t ever actually end up making them, but I feel like I’m creating my own hodge-podge cookbook for later reference and for when the mood strikes.
The pasta called for grilled broccolini on the side, but I decided to include it in the pasta for an easier one dish meal. Well, actually I decided to include broccoli rabe because that’s all my grocery store had, and I didn’t really realize there was a difference until I started doing a little research for today’s blog post. Broccolini = in the broccoli family, broccoli rabe = part of the mustard greens family. The more you know!
I also chose this recipe because my pantry was well- stocked for it, or at least I thought it was until I started cooking and realized Jeff had used some of my ingredients earlier in the week without me noticing… Still, it’s an easy dinner to throw together when you’re in the mood for some creamy, but not too creamy, pasta.
Chicken & Broccoli Rabe Fettuccine
1 large breast chicken, bone-in
8 ounces uncooked fettuccine
1 garlic clove, chopped
1 pint half and half
1/2 tablespoon butter
1 cup white wine
3 tablespoons flour
2 cups broccoli rabe
Heat grill pan to medium heat.
Sprinkle chicken with about 1/4 teaspoon of salt and pepper, and grill, until cooked all the way through, about 8 minutes per side. Remove from the grill and let rest for 8-10 minutes before carving the breast meat from the bones. Cut into chunks.
Meanwhile, cook the pasta according the package directions. Drain, and set aside.
To make the sauce, heat a large frying pan to medium heat. Add olive oil and garlic, and cook until browned, about 2 minutes. Add the milk, flour, and butter, and whisk until the sauce begins to thicken.
Add the broccoli rabe to the sauce with the white wine. Cook until wine is reduced and incorporated into the sauce.
Add fettuccine and chicken, and combine.
Sprinkle with parmesan cheese, and enjoy!
Time: 30 minutes