Recipe courtesy of Giada De Laurentiis
Episode: No Sauce Pastas
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
  • 1 (9-ounce) container fresh fettuccine pasta
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 3 cups shredded roasted chicken (from 1 roasted chicken)
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup pine nuts, toasted
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe 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 broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, 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 and serve.

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