Don't let this not so fab picture deceive you! This pasta is killer!
I used to avoid pasta for a long period in my life as the insecurities of fitting a cookie-cutter image got the best of me and I avoided my now starchy favourites like the plague! Oh how silly I was! The wisdom of womanhood finally slapped me around a bit and taught me that anything in moderation is perfectly fine. The less you stress about the delicious food you eat, the less you calorie count, the less you feel guilty about food- the happier and healthier and lovelier you are in life! That's my pithy piece of advice for the day;)
This dish is so so so so so so so so so so GOOOOOOOOOOOOOOOD! I saute lots of garlic in lots of extra virgin olive oil and throw in some wine, let the baby reduce, add my chicken and presto! You are left with the most delicious sauce to lace your chewy al dente pieces of pasta.. I love food!
1 pound chicken cut into cubes, sprinkled with salt and pepper
5 cloves garlic smashed and finely chopped
10 leaves of basil finely chopped
1/4 cup extra virgin olive oil
1/2 teaspoon chili flakes
1 package mixed mushrooms (crimini, oyster etc)
1/2 a head of broccoli rabe cut into 1 inch pieces
1/4 cup white wine
1/2 cup freshly grated parm cheese
any pasta of your choice
salt and pepper to taste
Heat 1 tablespoon of extra virgin olive oil in a pan. Add the mushrooms and cook on med-high until they sweat and brown. Reserve.
Bring a large pot of salted water to a boil and add pasta (stirring occasionally) about one minute before your pasta is finished add the broccoli rabe. Place the oil, garlic and chilis in a large saute pan. Cook on medium-low heat until the garlic softens. Add the basil and wine. Cook on med-high heat for about one minute. Return heat to medium and add the chicken and reserved mushrooms. Add a ladle full of pasta water (before you add the broccoli to the water as it will make it taste more bitter). Saute until the chicken is cooked. Add the pasta, broccoli rabe and grated parm. Serve immediately.