Chicken and Rapini Penne Pasta
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Chicken and Rapini Penne Pasta

1. Rapini (broccoli rabe) - 1 bunch
2. Extra-virgin olive oil - 2 tablespoons
3. Diced red onion - 2 tablespoons
4. Minced fresh garlic - 1 tablespoon
5. Red pepper flakes, or more to taste - ¼ teaspoon
6. White wine - ¾ cup
7. Penne pasta - 12 ounces
8. Chopped rotisserie chicken - 2 cups
9. Chicken bouillon granules - ½ teaspoon
10. Salt and ground black pepper to taste - ½ teaspoon
11. Grated Parmigiano-Reggiano cheese, divided - ½ cup

How to cook deliciously - Chicken and Rapini Penne Pasta

1. Stage

Trim thick stems off rapini and coarsely chop.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.