Fresh fettuccine with roasted chicken and broccoli rabe

  • 500g broccoli rabe, trimmed, stalks cut crosswise into 7.5-cm pieces
  • 1 (255g) container fresh fettuccine pasta
  • 1 (390g) tin reduced-sodium chicken broth
  • 55ml fresh lemon juice
  • 675g shredded roasted chicken (from 1 roasted chicken)
  • 160g freshly grated Parmesan
  • 110g pine nuts, toasted
  • 2 tbsp chopped fresh parsley leaves
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • Salt and freshly ground black pepper
1) Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes.

2) 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 110ml of cooking liquid.

3) 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.

4) Add the pasta, 110g of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 55ml 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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