Penne With Chicken And Preserved Lemon
- 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)
- 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.
- 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.
- 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.
penne, broccoli rabe, extravirgin olive oil, garlic, red pepper, skinless, lemon, salt, parmesan cheese, parmesan cheese
Taken from www.myrecipes.com/recipe/penne-with-chicken-preserved-lemon (may not work)