Penne With Chicken and Preserved Lemon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 48 |
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This light pasta dish adds a splash of citrus for a surprisingly tangy taste. Ingredients:
1/2 lb uncooked whole wheat penne |
1/2 lb broccoli rabe, trimmed and cut into 3-inch pieces |
2 tablespoons extra virgin olive oil |
1 1/2 tablespoons sliced fresh garlic |
1/2 teaspoon crushed red pepper flakes |
2 cups skinless bonless shredded rotisserie chicken |
1/2 preserved lemons, rinsed, pulp removed, and rind thinly sliced or 1 teaspoon grated fresh lemon zest |
1/8 teaspoon salt |
1/3 cup grated fresh parmesan cheese |
parmesan cheese (for shaving) |
Directions:
1. Cook penne according to package directions. Add broccoli rabe to pasta during the last 2 minutes of cooking. When penne is al dente and broccoli rabe is tender but still bright green, drain, reserving 1/3 cup pasta water; set aside.
2. While pasta is cooking, heat olive oil over medium heat. Add garkic and crushed red pepper, and cook 1 1/2-2 minutes or until fragrant but not browned. Add the chicken and reserved pasta water, and cook 1 minute or until heated through. Add preserved lemon rind (or lemon zest) and salt; remove from heat.
3. Toss chicken mixture with cooked pasta and broccoli rabe and grated fresh Parmesan; divide evenly among 4 bowls. Use a wide peeler to shave 12 (2-inch-long) strips of Parmesan. Place 3 shaving over each portion; serve immediately.
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