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Chicken -- mix the marinade in the baggie and add the chicken and just let it go all day.
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That's it.
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In a large sauce pan we have 2 cooking steps.
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We first need to cook the chicken and then need to cook the vegetables.
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First the chicken - In a medium sauce pan on medium high heat, add the chicken and sear 4-5 minutes on the first side until golden brown.
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You want a good sear.
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Then flip and cook another 3-4 minutes until golden brown.
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Remove and cover to let it rest while you make the pasta and cook the vegetables.
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Pasta -- In a large pot cook the pasta according to directions.
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I like to use thin spaghetti, but spaghetti or vermicelli will work just fine for this.
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Just follow the directions on the box.
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Once finished, drain the pasta.
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In that same pot add the oil, red pepper flakes, sugar and heat up for just for a minute on medium.
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Then add the wine and cook for another 2-3 minutes on medium heat so it reduces slightly.
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Then add the drained pasta back inches Finish with salt and pepper to taste.
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Vegetables -- While the pasta cooks, in that same pan in the drippings from the chicken, add the onion and cook 2-3 minutes and then the broccoli rabe and cook until tender and soft.
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Four (4)-5 minutes is all it takes.
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It goes pretty quick and don't over cook the broccoli, you want it tender and will continue to cook once added into the warm pasta.
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Now -- 1) Dinner.
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Thin slice the chicken breasts; 2) Add the vegetables to the pasta and toss well; 3) Plate the pasta and top with slices of chicken; 4) Garnish with fresh romano (you can use parmesan if you want).
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ENJOY!
