Serves 1
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 has color on both sides.
- 3Finish cooking the chicken in an oven or air fryer until cooked through.
- 4Blanch rapini (or broccoli) in salted boiling water for about a minute.
- 5Crush and finely mince some garlic cloves.
- 6Grate a generous amount of Pecorino Romano.
- 7Reserve some pasta water and allow it to cool slightly.
- 8Combine the reserved pasta water with Pecorino Romano using an immersion blender to create a creamy sauce.
- 9In the same pan used for chicken, sauté minced garlic, red pepper flakes, and black pepper.
- 10Add the blanched rapini, some al dente pasta, and a couple of knobs of butter to the pan.
- 11Pour in the creamy Pecorino sauce and toss until well combined.
- 12Top with even more cheese and enjoy.
Ingredients
- chicken thighs
- lemon juice
- smoked paprika
- garlic powder
- dried parsley
- oregano
- salt
- pepper
- olive oil
- rapini
- salt
- garlic cloves
- Pecorino Romano
- pasta water
- minced garlic
- red pepper flakes
- black pepper
- al dente pasta
- 2 knobs of butter
- cheese
Equipment
ovenair fryerhot panimmersion blender
Tips
- You can use broccoli instead of rapini for the greens.
- Allow pasta water to cool slightly before adding it to the Pecorino Romano.
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