Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 pound broccoli rabe cut into 2-inch pieces ( 4 cups)
• 8 ounces chicken cutlets cut into 1-inch chunks
• 1 teaspoon pepper red crushed
• 8 ounces fusilli pasta uncooked
• 4  garlic cloves thinly sliced
• 1  leek rinsed sliced into half moons
• 1 cup chicken stock see low-sodium
• 1 tablespoon freshly marjoram chopped
• 2 tablespoons olive oil 
• 0.3 cup pecorino romano cheese freshly grated
• 0.8 teaspoon salt divided

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green.
2. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil.
3. Add pasta, and cook 12 minutes or until al dente. Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek. Cook 23 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high, and add chicken. Cook 23 minutes or until well-browned.
4. Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half.
5. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine.