Fettuccine With Roasted Chicken and Rapini

READY IN: 40mins




  • Bring a large pot of salted water to a boil.
  • Add the rapini and cook until crisp-tender, 2 minutes.
  • Using a slotted spoon, transfer the rapini to a large bowl of ice water.
  • Once cooled, drain rapini and set aside.
  • Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
  • Drain, reserving 1/2 cup of cooking liquid.
  • Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
  • Boil until the broth reduces by half, about 5 minutes.
  • Add the chicken and simmer just until heated through, about 2 minutes.
  • Add rapini to the chicken broth and stir to combine.
  • Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
  • Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
  • Season the pasta with salt and pepper, to taste.
  • Mound the pasta into bowls and serve.
  • Sprinkle with the remaining Parmesan cheese and serve.