Orecchiette with Broccoli & Chickpeas

With friends visiting from Florida, one "day of rest" (come on, though, we all know how crazy the day before travel is) and then a wild weekend in Vegas, I've been busy, busy, busy! I'll have to keep it short 'n' sweet (wait, no, healthy!) tonight as I'm still adjusting to the time change, lack of groceries, and the idea of having to let my husband go back to work in the morning.

I found this recipe on EatingWell.com (April/May 2006: "Eating Well Serves Two") in hopes of creating a low-cal dish (hey, I knew I'd have to wear a bathing suit and cocktail dress in Vegas ...). It's tasty, quick and easy. Oh, and healthy! Double up on everything if you want leftovers or have a hungry hippo at the table.

Side note: Happy 1st Anniversary to my hungry hippo, sous chef (jk!), and favorite food critic. :)

Ingredients:

8 oz. orecchiette, or chicciole (about 1 1/2 C)1/2 bunch broccoli rabe, ends trimmed and cut into 2" pieces (regular broccoli chopped up is fine, too, if you don't have rabe on-hand or can't find it at the store)3/4 C low-sodium chicken broth2 tsp all-purpose flour1 tbsp EVOO4 large garlic cloves, minced1/2 tsp minced fresh rosemary, or 1/8 tsp dried(1) - 8 oz. can chickpeas, drained and rinsed2 tsp red wine vinegar1/8 tsp salt1/4 tsp freshly ground black pepper