In a large pot of boiling salted water, cook the orecchiette until al dente. Heat the remaining 2 teaspoons of olive oil in the skillet. Add the garlic and crushed red pepper and cook over moderate heat, stirring constantly, until the garlic is golden. Add the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and cook until the broth is reduced by two-thirds, about 5 minutes. Add the broccoli rabe and cook until heated through, 1 minute.