Saturday, February 02, 2008

Fettuccine with Roasted Chicken and Broccoli Rabe

SP bought two large bunches of broccoli rabe to have with the burrata on Sunday, but I ended up needing only one. The obvious choice to use up the other bunch would have been pasta with sausage and broccoli rabe, but I didn't want to buy more meat when I had plenty in the freezer. After some searching on the Food Network I found this Giada recipe for Fettuccine with Roasted Chicken and Broccoli Rabe:

I added some chopped onion and garlic to make it more interesting and left out the pine nuts because they can be expensive. I also baked two chicken breasts in my toaster oven instead of roasting an entire chicken, which worked out just fine. I really liked the flavor, but neither of us was enamored with the dish. It was tasty enough and a good way to use up leftover ingredients, but I doubt we'll be repeating this one.
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