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 bunch rapini (broccoli rabe)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons diced red onion
- 1 tablespoon minced fresh garlic
- ¼ teaspoon red pepper flakes, or more to taste
- ¾ cup white wine
- 12 ounces penne pasta
- 2 cups chopped rotisserie chicken
- ½ teaspoon chicken bouillon granules
- salt and ground black pepper to taste
- ½ cup grated Parmigiano-Reggiano cheese, divided
Instructions
- Trim thick stems off rapini and coarsely chop.
- 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.
- 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.
- 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.
- 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
A little bland for us so next time I would add something a little spicy to this dish.