SERVES 4 to 6
TOTAL TIME: 45 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken.
|
⅓ |
cup plus 1 tablespoon olive oil |
|
16 |
garlic cloves, peeled |
|
Salt and pepper |
|
|
2 |
cups shredded rotisserie chicken |
|
1 |
pound broccoli rabe, trimmed and cut into 1½-inch pieces |
|
1 |
pound orecchiette |
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2 |
ounces Parmesan cheese, grated (1 cup), plus extra for serving |
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine ⅓ cup oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper in 8-inch square baking dish and cover with aluminum foil. Bake, stirring occasionally, until garlic is caramelized and soft, about 20 minutes. Let cool slightly, then mash garlic and oil into paste with fork. Stir in chicken; cover until needed.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli rabe and 1 tablespoon salt and cook until crisp-tender, 1 to 3 minutes; transfer to paper towel–lined plate.
3. Return water to boil, add pasta and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in chicken mixture, broccoli rabe, and Parmesan and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve with extra Parmesan.