Fettuccine with Roasted Chicken and Broccoli Rabe<?
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1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
½ lb of fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 1/2 cups shredded roasted chicken (turkey also works well)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
1 teaspoon red pepper flakes
3 cloves of chopped garlic
Salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil. Add the broccoli rabe 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 cup of cooking liquid. Meanwhile, bring the chicken broth, garlic, red pepper flakes and lemon juice just to a boil in a heavy large skillet over medium-high heat. Add the partially cooked pasta and cook until almost all the liquid is absorbed (cooked al dente) Add broccoli rabe, 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 and sprinkle with the remaining Parmesan and serve.<BR style="mso-special-character: line-break" clear=all>
amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
½ lb of fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 1/2 cups shredded roasted chicken (turkey also works well)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
1 teaspoon red pepper flakes
3 cloves of chopped garlic
Salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil. Add the broccoli rabe 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 cup of cooking liquid. Meanwhile, bring the chicken broth, garlic, red pepper flakes and lemon juice just to a boil in a heavy large skillet over medium-high heat. Add the partially cooked pasta and cook until almost all the liquid is absorbed (cooked al dente) Add broccoli rabe, 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 and sprinkle with the remaining Parmesan and serve.<BR style="mso-special-character: line-break" clear=all>
