Fettuccine With Roasted Chicken And Rapini

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the rapini and cook until crisp-tender, 2 minutes.

3. 3

   Using a slotted spoon, transfer the rapini to a large bowl of ice water.

4. 4

   Once cooled, drain rapini and set aside.

5. 5

   Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.

6. 6

   Drain, reserving 1/2 cup of cooking liquid.

7. 7

   Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.

8. 8

   Boil until the broth reduces by half, about 5 minutes.

9. 9

   Add the chicken and simmer just until heated through, about 2 minutes.

10. 10

    Add rapini to the chicken broth and stir to combine.

11. 11

    Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.

12. 12

    Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.

13. 13

    Season the pasta with salt and pepper, to taste.

14. 14

    Mound the pasta into bowls and serve.

15. 15

    Sprinkle with the remaining Parmesan cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.