Fettuccine With Roasted Chicken And Rapini - cooking recipe

Ingredients

1 lb rapini, trimmed, stalks cut crosswise into 3-inch pieces
9 ounces fresh fettuccine
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups oven-roasted deli chicken, shredded
3/4 cup parmesan cheese, freshly grated
1/2 cup pine nuts, toasted
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon zest
salt
fresh ground black pepper

Preparation

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.