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
evenly coated.