Rachael Ray: Mamma's Broccolini and Ricotta Pasta

coarse salt and freshly ground black pepper, to taste

1 pound rigatoni

2 bundles broccolini florets, chopped (3 cups) or 2 heads broccoli rabe tops, chopped

1 cup water

2 tablespoons extra-virgin olive oil (evoo) (twice around the pan)

1 pound boneless, skinless chicken breasts, diced

4 cloves garlic, minced

2 cups (1 pound) part-skim ricotta cheese

6 to 8 sprigs fresh thyme, leaves stripped from stem and chopped

a couple pinches ground nutmeg

Put a large pot of water over high heat for the pasta. When water boils, add salt and pasta. Cook according to package directions, until al dente. Reserve 1 cup cooking water and drain the rest.

In a small saucepan, simmer broccolini in a cup of water, covered, 5 minutes; drain. If using broccoli rabe, simmer 8 to 10 minutes to extract bitterness. Drain well. Heat evoo in a big, deep skillet over medium heat. Add chicken and garlic. Cook until chicken is cooked through, 5 to 8 minutes. Add broccolini, pasta, ricotta, the reserved pasta cooking water, thyme, nutmeg, salt, and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.

The above is straight from the cookbook. Emily and I used pre-cooked diced chicken breast packages, which made life easier. And we didn't serve with a tomato and onion salad. Oh well.