Directions
- 1Marinate chicken thighs with lemon juice, smoked paprika, garlic powder, dried parsley, oregano, salt, pepper, and olive oil.
- 2Sear the chicken in a hot pan until it's got some color on both sides.
- 3Cook the rest of the way through in an oven or air fryer.
- 4Blanch rapini in salted boiling water for about a minute.
- 5Crush and finely mince some garlic cloves and grate a lot of pecorino romano.
- 6Reserve some pasta water and allow it to cool slightly before adding it to your pecorino romano.
- 7Combine using an immersion blender.
- 8In the same pan used to cook the chicken, sauté minced garlic, red pepper flakes and black pepper.
- 9Add in the blanched rapini, some al dente pasta, and a couple of knobs of butter.
- 10Pour in the creamy pecorino sauce and toss until it’s well combined.
- 11Top with more cheese and enjoy!
Ingredients
- 18 chicken thighs
- 3 lemon lemon juice
- 3 tablespoon smoked paprika
- 3 tablespoon garlic powder
- 3 tablespoon dried parsley
- 3 tablespoon dried oregano
- 3 pinch salt
- 3 pinch pepper
- 3 tablespoon olive oil
- 3 bunch rapini
- 6 garlic cloves
- 3 cup pecorino romano
- 3 cup pasta water
- 3 portion spaghetti
- 6 tablespoons butter
- 3 pinch red pepper flakes
- 3 pinch black pepper
Equipment
bowlmeasuring spoonsknifefrying panoven or air fryergraterimmersion blender
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