Chicken Rapini & Peppers with Polenta

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If you have never tasted Rapini (or Broccoli Rabe as it is often called) you’re in for a treat! It’s an intense green that is a delicious accompaniment to all kinds of dishes; and can be cooked in a variety of ways. I love how the color stands out when cooking with chicken or light foods. Today I used colorful peppers as well as the rapini, the flavors mixed well together and created a very cohesive dish.
You will need to clean the rapini, simply rinse in cold water, shake, and cut off the stalks.

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You will need;
1 bunch of Rapini (Broccoli Rabe) chopped
2 peppers of your choosing, sliced
2 teaspoons of oil
½ lb chicken cut into bite size pieces
1 red onion thinly sliced
2 teaspoons minced garlic
½ cup chicken broth
Instant polenta (cook according to the directions)
Grated Parmesan cheese
1 small log of herb infused goat cheese

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In a large pot bring salted water to a boil. Add the rapini and reduce heat; allow to simmer for five minutes. Drain and rinse with cold water. We will be cooking the rapini a bit more so we don’t want it to continue to cook while waiting.
In a non stick pan add the oil, over medium high heat.
Cut the chicken and season with salt and pepper; I also added a bit of chili powder for a little kick.
Add the chicken to the pan and brown on all sides;

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remove to a dish and add the onion and peppers to the pan; sauté until the onions are starting to caramelize.

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Add the broth, rapini, chicken and goat cheese. Simmer until the chicken has finished cooking and the sauce thickens.

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If you ever find your sauce is not thickening, make a slurry! A few teaspoons of corn starch and cold water will do the thick.
Cook the polenta according to the instructions, add a bit of parm cheese.
With a large spoon, plate the polenta and make a depression in the middle with the spoon. Spoon the chicken mixture into the polenta and sprinkle with a bit of cheese.

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I mixed it all together and loved the flavors. My Husband thought the polenta needed a bit more flavor. So with that being said, if I were to make it again I would add some spice to the polenta and I think that would really cover the bases on this one.
I hope you enjoyed the recipe and that maybe it will inspire you to create a similar dish!

If you would like to reach me you can do so by writing me at LauraLovingLife@Hotmail.com
Bon Appétit
LauraLovingLife

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