Penne With Chicken and Preserved Lemon

This light pasta dish adds a splash of citrus for a surprisingly tangy taste.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 1 1/2 cup servings

Ingredients

• 1⁄2 lb  uncooked  whole wheat penne
• 1⁄2 lb broccoli rabe, trimmed and cut into 3-inch pieces
• 2  tablespoons extra virgin olive oil
• 1 1⁄2 tablespoons  sliced fresh garlic
• 1⁄2 teaspoon crushed red pepper flakes
• 2  cups  skinless bonless shredded rotisserie chicken
• 1⁄2 preserved lemons, rinsed, pulp removed, and rind thinly sliced or 1  teaspoon  grated fresh lemon zest
• 1⁄8 teaspoon salt
• 1⁄3 cup  grated fresh parmesan cheese
•  parmesan cheese (for shaving)

Directions

1. Cook penne according to package directions. Add broccoli rabe to pasta during the last 2 minutes of cooking. When penne is al dente and broccoli rabe is tender but still bright green, drain, reserving 1/3 cup pasta water; set aside.
2. While pasta is cooking, heat olive oil over medium heat. Add garkic and crushed red pepper, and cook 1 1/2-2 minutes or until fragrant but not browned. Add the chicken and reserved pasta water, and cook 1 minute or until heated through. Add preserved lemon rind (or lemon zest) and salt; remove from heat.
3. Toss chicken mixture with cooked pasta and broccoli rabe and grated fresh Parmesan; divide evenly among 4 bowls. Use a wide peeler to shave 12 (2-inch-long) strips of Parmesan. Place 3 shaving over each portion; serve immediately.