Fettuccine With Roasted Chicken And Rapini

• 1 lb rapini, trimmed, stalks cut crosswise into 3-inch pieces
• 9 ounces fresh fettuccine
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/4 cup fresh lemon juice
• 3 cups oven-roasted deli chicken, shredded
• 3/4 cup parmesan cheese, freshly grated
• 1/2 cup pine nuts, toasted
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• salt
• fresh ground black pepper

1. Bring a large pot of salted water to a boil.
2. Add the rapini and cook until crisp-tender, 2 minutes.
3. Using a slotted spoon, transfer the rapini to a large bowl of ice water.
4. Once cooled, drain rapini and set aside.
5. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
6. Drain, reserving 1/2 cup of cooking liquid.
7. Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
8. Boil until the broth reduces by half, about 5 minutes.
9. Add the chicken and simmer just until heated through, about 2 minutes.
10. Add rapini to the chicken broth and stir to combine.
11. Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
12. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
13. Season the pasta with salt and pepper, to taste.
14. Mound the pasta into bowls and serve.
15. Sprinkle with the remaining Parmesan cheese and serve.

rapini, fresh fettuccine, chicken broth, lemon juice, deli chicken, parmesan cheese, pine nuts, fresh parsley, olive oil, lemon zest, salt, fresh ground black pepper

Taken from www.food.com/recipe/fettuccine-with-roasted-chicken-and-rapini-443608 (may not work)