Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fettuccine With Roasted Chicken and Rapini Recipe
    Lost? Site Map

    Fettuccine With Roasted Chicken and Rapini

    Fettuccine With Roasted Chicken and Rapini. Photo by Baton Twirling

    1/1 Photo of Fettuccine With Roasted Chicken and Rapini

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Baton Twirling's Note:

    A no sauce pasta recipe modified from the original "Fresh Fettuccine with Roasted Chicken and Broccoli Rabe" by Giada De Laurentiis.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Fettuccine With Roasted Chicken and Rapini

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 576.7
     
    Calories from Fat 389
    67%
    Total Fat 43.2 g
    66%
    Saturated Fat 16.3 g
    81%
    Cholesterol 73.0 mg
    24%
    Sodium 1338.6 mg
    55%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 3.9 g
    15%
    Sugars 2.3 g
    9%
    Protein 39.9 g
    79%

    The following items or measurements are not included:

    oven-roasted deli chicken

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites