Chicken Breast and Broccoli Rabe with Penne

• 3 tablespoons olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

Kosher salt and freshly ground pepper

• 1 bunch broccoli rabe, thick stems trimmed, coarsely chopped
• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 1/4 cup finely grated Parmesan
• 1/2 teaspoon crushed red pepper flakes

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
2. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.