Fettuccine With Roasted Chicken and Rapini

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

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb rapini, trimmed, stalks cut crosswise into 3-inch pieces
• 9  ounces fresh fettuccine
• 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.