Pasta with Chicken & Broccoli Rabe


  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 tsp. salt
  • 2 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 1 cup red bell pepper
  • 1 bunch broccoli rabe (about 1 lb.), trimmed and cut into bite-size pieces
  • 3 cloves garlic
  • 1 1/2 cups fat free reduced sodium chicken broth
  • 8 ounces whole wheat rotini pasta, cooked and drained


  1. Season chicken with 1/4 teaspoon salt and, if desired, black pepper.
  2. In 12-inch nonstick skillet, heat 1 tablespoon Bertolli® Extra Virgin Olive Oil over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
  3. In same skillet, heat remaining 1 tablespoon Olive Oil and cook red pepper, stirring occasionally, 3 minutes or until almost tender. Add broccoli rabe and cook, stirring occasionally, 3 minutes or until slightly wilted. Stir in garlic and remaining 1/4 teaspoon salt and cook 1 minute. Stir in broth and bring to a boil over high heat. Cook covered 3 minutes or until broccoli rabe is tender.
  4. Serve over hot rotini, then top with chicken.