It's A Keeper: Chicken Tortellini with Broccoli Rabe

Man, this was a good recipe. Full of good-for-you greens, it was a great combination: Chicken Tortellini with Broccoli Rabe from Every Day with Rachael Ray.

I was feeling lazy when I picked this recipe, so I went straight for the Weekly Menu Planner that's included with each issue. Those recipes tend to be the easiest of the easy, with short prep and cook times. This recipe was in the May 2007 Meal Planner as Day 5.

For some reason, they just don't carry broccoli rabe in my grocery store. As far as I can tell, Sacramentans must be anti-broccoli rabe, because I can't seem to find it anywhere (at least near my 'hood). So, I go back into my encyclopedic knowledge of Rachael's suggestions for swaps and use kale instead. Here's the recipe with my comments in brackets:

1 pound broccoli rabe, trimmed [or kale. I think spinach or swiss chard would work too, just go for a dark, leafy green]
1 pound chicken tortellini
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped [I usually increase the amount of garlic, but 2 cloves was perfect.]
1/2 teaspoon crushed red pepper
Salt
2 tablespoons butter
8 ounces sliced oil-packed sun-dried tomatoes, drained
1/4 cup dry white wine
Grated Parmesan cheese, for serving [a necessity]

1. In a large pot of boiling salted water, cook the broccoli rabe for 1 minute. Using tongs, immediately transfer the broccoli rabe to a colander, rinse under cold water and pat dry.

2. Add the tortellini to the boiling water and cook according to package directions.

3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Stir in the broccoli rabe and crushed red pepper. Season with salt and cook for 1 minute. Stir in the butter and sun-dried tomatoes and cook for 1 minute more. Add the wine and simmer until reduced, about 3 minutes.

4. Using a slotted spoon, transfer the tortellini to the vegetables. Scrape up any browned bits from the bottom of the skillet and toss to mix. Transfer to shallow bowls and top with Parmesan cheese.

Here are a few more pictures:

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