Fettuccine With Roasted Chicken and Rapini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A no sauce pasta recipe modified from the original Fresh Fettuccine with Roasted Chicken and Broccoli Rabe by Giada De Laurentiis. Ingredients:
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 |
Directions:
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.
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