Fresh Fettucine with Roasted Chicken and Broccoli Rabe

I love this recipe for several reasons. First, it’s easy to fix. Second, it’s light and healthy. And finally, if you aren’t the biggest fan of broccoli rabe, there are a lot of flavors going on here to distract from it. You could also toss in some other veggies, such as zucchini, when you blanche the rabe if you need to use any up.

Fresh Fettucine with Roasted Chicken and Broccoli Rabe (from Giada de Laurentiis)

1 large bunch broccoli rabe
1 (9-ounce) container fresh fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
Shredded chicken from 1 rotisserie chicken (about 3-4 cups)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted*
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Wash broccoli rabe and trim off about 1/2 inch from the bottom of the stems. Cut the stems and leaves into 3-inch pieces. Add it to the boiling water and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe 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 broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, 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, sprinkle with remaining Parmesan, and serve.

*To toast pine nuts, place them in a dry nonstick skillet. Turn on medium heat and stir constantly once you start to smell the pine nuts. You want them to be a toasty brown color; just be careful, as they burn easily. This isn’t something you want to walk away from as it cooks. On another note, look for pine nuts in the bulk bins at the grocery store – they’re much cheaper there than pre-packaged ones.


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