Ingredients
4
4 servings
- •1 bunch rapini (broccoli rabe)
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons diced red onion
- •1 tablespoon minced fresh garlic
- •¼ teaspoon red pepper flakes, or more to taste
- •¾ cup white wine
- •12 ounces penne pasta
- •2 cups chopped rotisserie chicken
- •½ teaspoon chicken bouillon granules
- •salt and ground black pepper to taste
- •½ cup grated Parmigiano-Reggiano cheese, divided
Instructions
- Trim thick stems off rapini and coarsely chop.
- Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
- Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
- Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
- Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.
Nutritional Facts
Per 4 servings
- Calories: 592
- Carbohydrate: 66g
- Fat: 19g
- Fiber: 5g
- Protein: 32g
- Sugar: 4g
Related Recipes
Chicken Penne Italiano
Creamy Chicken Penne Pasta
Creamy Chicken and Broccoli Casserole
Skillet Chicken Pasta
Instant Pot® Creamy Chicken and Vegetable Pasta
Easy Instant Pot® Tuscan Chicken
Balti Chicken Pasanda
One-Pot Pesto Chicken Pasta
Greek Penne and Chicken
Chicken Italiano
Pasta with Broccoli Rabe (Cima di Rapa)
