Chicken and Rapini Penne Pasta

  4.0 – 1 reviews  • Chicken

An excellent side dish for any Mexican supper is Spanish rice, which you can make in an Instant Pot.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 bunch rapini (broccoli rabe)
  2. 2 tablespoons extra-virgin olive oil
  3. 2 tablespoons diced red onion
  4. 1 tablespoon minced fresh garlic
  5. ¼ teaspoon red pepper flakes, or more to taste
  6. ¾ cup white wine
  7. 12 ounces penne pasta
  8. 2 cups chopped rotisserie chicken
  9. ½ teaspoon chicken bouillon granules
  10. salt and ground black pepper to taste
  11. ½ cup grated Parmigiano-Reggiano cheese, divided

Instructions

  1. Trim thick stems off rapini and coarsely chop.
  2. 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. 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. 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. 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.

Nutrition Facts

Calories 592 kcal
Carbohydrate 66 g
Cholesterol 57 mg
Dietary Fiber 5 g
Protein 32 g
Saturated Fat 4 g
Sodium 219 mg
Sugars 4 g
Fat 19 g
Unsaturated Fat 0 g

Reviews

Ricky Whitney
A little bland for us so next time I would add something a little spicy to this dish.

 

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