What did we do before fresh rotisserie-roasted chickens were readily available at every market? Here's a different way to use this weeknight standby -- combine it with broccoli rabe and fresh pasta from the dairy case, which cooks in just minutes.
Credit: Giada's Family Dinners by Giada De Laurentiis
- 1 pound broccoli rabe, trimmed and stalks cut crosswise into 3-inch pieces
- 1 (9-ounce) package fresh fettuccine
- 1 (14-ounce) can reduced-sodium chicken broth
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 3 cups shredded roasted chicken (1 roasted chicken will yield 3 to 4 cups of shredded meat)
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- Freshly ground black pepper
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. Add the fettuccine to the same pot of boiling water and cook, stirring to prevent the pasta from sticking together, until just tender, about 2 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, bring the broth and lemon juice to a boil over medium-high heat. Boil until the broth is reduced by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add the pasta, broccoli rabe, 1/2 cup of the Parmesan cheese, the 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, and season to taste with salt and pepper.
Mound the pasta into bowls, sprinkle with the remaining 1/4 cup Parmesan cheese and serve.
Need some new bowls for serving the fettuccine? Shop for pasta bowls.
Serve This Dish With: