Fettuccine With Roasted Chicken And Rapini

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb rapini, trimmed, stalks cut crosswise into 3-inch pieces
• 9 ounces fresh parmesan cheese
• 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

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 add the rapini and cook until crisp-tender, 2 minutes.
• 3 using a slotted spoon, transfer the rapini to a large bowl of ice water.
• 4 once cooled, drain rapini and set aside.
• 5 add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
• 6 drain, reserving 1/2 cup of cooking liquid.
• 7 meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
• 8 boil until the broth reduces by half, about 5 minutes.
• 9 add the chicken and simmer just until heated through, about 2 minutes.
• 10 add rapini to the chicken broth and stir to combine.
• 11 add the pasta, 1/2 cup of parmesan cheese, pine nuts, parsley, oil, and lemon zest.
• 12 toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
• 13 season the pasta with salt and pepper, to taste.
• 14 mound the pasta into bowls and serve.
• 15 sprinkle with the remaining parmesan cheese and serve.