If you made my lemon chicken recipe, then you already have a head start on tonight’s dinner. It’s a light and flavorful pasta. Broccoli rabe has a strong taste, so be sure to boil it first to reduce the bitterness.
Prep 20 min Cook 15 min Makes 7+ servings
Ingredients
2 bunches of broccoli rabe (rappini)
2 cups of shredded chicken
1 Tbsp of olive oil
Salt and pepper
1 lemon
1 tsp of lemon zest
1 cup of chicken broth
2 cups of parmesan cheese
1 tsp of crushed red pepper
1 16 oz box of fettuccine pasta
Begin by cutting of the stems of the broccoli rabe so primarily only the leaves are left. Boil in a large pot of water for 30 minutes. (Boiling the rabe will reduce the bitterness of this green.) Strain and set aside.
Begin a pot of boiling water to cook the pasta. Cook pasta.
Meanwhile, in a large saucepan, heat the chicken with olive oil. Salt and pepper to taste. Add the juice of one lemon and lemon zest. Add chicken broth and cook for 5 minutes. Add red pepper and parmesan cheese. Stir. The mixture may be slightly thick, so add one cup of pasta water to loosen it up.
Add pasta to the saucepan and toss. Serve with a topping of parmesan cheese.