Penne With Chicken and Preserved Lemon

penne-chicken-lemon Recipe
Yunhee Kim
This penne with chicken recipe will become your go-to dish on pasta night. Whole wheat pasta, broccoli rabe, and fresh lemon pump up the health factor.

Yield:

Makes 4 servings (serving size: 1 1/2 cups)

Recipe Time

10: 0 Minutes
14: 0 Minutes

Nutritional Information

Calories 424
Fat 12 g
Satfat 3 g
Monofat 7 g
Polyfat 2 g
Protein 35 g
Carbohydrate 47 g
Fiber 5 g
Cholesterol 65 mg
Iron 3 mg
Sodium 386 mg
Calcium 141 mg

Ingredients

1/2 pound uncooked whole-wheat penne
1/2 pound 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
2 cups skinless, boneless, shredded rotisserie chicken
1/2 preserved lemon, 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)

Preparation

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 garlic 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 shavings over each portion; serve immediately.

Note:

Laura Zapalowski,

September 2008
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