Fettuccine With Roasted Chicken and Rapini

Total Time
40mins
Prep
20 mins
Cook
20 mins

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

Skip to Next Recipe

Ingredients

Nutrition

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.