1 bundle broccoli rabe, cleaned and chopped
6 ounces spinach fettuccine
4 teaspoons olive oil
4 (4 ounce) skinless boneless chicken breasts
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 onion, thinly sliced and separated into rings
4 garlic cloves, minced
1 head radicchio, shredded
2 Tablespoons grated Parmesan cheese
1/4 teaspoon freshly ground pepper
1/4 Cup chopped fresh basil
1. In a large pot of boiling water, cook the broccoli rabe 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling wter, cook the fettuccine according to package directions; drain.
2. In a large nonstick skillet, heat 2 teaspoons of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through, 4-5 minutes on each side. Transfer to plates.
3. In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. Stir in the broccoli rabe and radicchio; cook, stirring frequently, until tender, 4-5 minutes. Add the fettuccine, then sprinkle with the cheese and black pepper. Serve topped with the chicken and sprinkled with the basil.