Penne with Roasted Chicken & Radicchio
Radicchio is a brawlingly bitter green that becomes impossibly meek and mild when simmered. Paired with some cheese and the meat from a rotisserie chicken, it cooks up quickly into a memorable pasta dish.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
6 servings, 1 1/2 cups each
Ingredients
-
1 pound whole-wheat penne
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1 head radicchio, torn into 1-inch pieces
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1/2 cup freshly grated Parmesan cheese, divided
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2 teaspoons extra-virgin olive oil
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1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
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1/4 cup balsamic vinegar
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Freshly ground pepper, to taste
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1/4 cup chopped walnuts
Directions
1.
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
2.
Drain the pasta, reserving 1/4 cup of the cooking liquid. Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes. Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes. Serve the pasta garnished with walnuts and the remaining cheese.
Nutrition information
Calories 463, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 60 mg, Sodium 223 mg, Carbohydrate 60 g, Fiber 7 g, Protein 30 g, Potassium 263 mg. Exchanges: Starch 3.5, Vegetable 1, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Orecchiette with Broccoli Rabe & Chickpeas
The assertive flavor of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime--or if you prefer a milder taste--use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.
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