Shredded chicken breast tossed with fettucine, tender broccoli rabe and roasted pignoli nuts in a parsley lemon pan sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS (Serves 4-6)
- ½ cup Pignoli Nuts
- 4 tbsp Extra Virgin Olive Oil
- 1 lb Broccoli Rabe
- 1 lb Fettuccine, reserve ½ cup of pasta water
- 1 can Low Sodium Chicken Broth (14.5 fl oz)
- 4 cup Lemon Juice
- ¾ cup Parmesan Cheese, grated
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Lemon Zest
- Fine Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
Preheat oven to 400F.
Spread the nuts on thick baking sheets and bake for 5-8 minutes, or until golden brown and fragrant.
In a large frying pan, heat 2 tablespoons of oil.
Season the chicken with salt and pepper, to taste, then add the chicken to the pan and lightly brown in the oil.
Cook the chicken for about 3 minutes on each side or until cooked all the way through.
Remove the chicken from the pan and place on a paper towel-lined plate to absorb the excess oil. Using two forks, shred the chicken
and then set aside.
Bring a large pot of salted water to a boil. Add the broccoli rabe to the pot and cook for 2 minutes, or until tender. Remove the broccoli
rabe from the water and place in a large bowl.
Bring the broth and lemon juice to a boil in a large skillet over medium-high heat.
Let the broth boil for 5 minutes, or until the broth is reduced by half, then add the chicken and cook for 2 minutes.
Add the drained pasta, broccoli rabe, ½ cup parmesan cheese, nuts, parsley, remaining oil and lemon zest to the same skillet; toss until