Chicken And Rapini Penne Pasta Recipes

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FETTUCCINE WITH ROASTED CHICKEN AND RAPINI



Fettuccine With Roasted Chicken and Rapini image

A no sauce pasta recipe modified from the original "Fresh Fettuccine with Roasted Chicken and Broccoli Rabe" by Giada De Laurentiis.

Provided by Baton Twirling

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb rapini, trimmed, stalks cut crosswise into 3-inch pieces
9 ounces fresh fettuccine
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups oven-roasted deli chicken, shredded
3/4 cup parmesan cheese, freshly grated
1/2 cup pine nuts, toasted
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon zest
salt
fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Add the rapini and cook until crisp-tender, 2 minutes.
  • Using a slotted spoon, transfer the rapini to a large bowl of ice water.
  • Once cooled, drain rapini and set aside.
  • Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
  • Drain, reserving 1/2 cup of cooking liquid.
  • Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
  • Boil until the broth reduces by half, about 5 minutes.
  • Add the chicken and simmer just until heated through, about 2 minutes.
  • Add rapini to the chicken broth and stir to combine.
  • Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
  • Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
  • Season the pasta with salt and pepper, to taste.
  • Mound the pasta into bowls and serve.
  • Sprinkle with the remaining Parmesan cheese and serve.

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