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How to Make Chicken and Rapini Penne Pasta - A Step-by-Step Guide

Chicken and rapini penne pasta is a delicious and hearty dish that is perfect for a cozy family dinner or a gathering with friends. The combination of tender chicken, flavorful rapini, and al dente penne pasta makes for a comforting and satisfying meal that is sure to please everyone at the table.

This Italian-inspired dish is made with simple, fresh ingredients that come together to create a complex and delicious flavor profile. The chicken is seasoned with a blend of herbs and spice...

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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

Information

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

  • 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

    592 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 57mg
    • Sodium: 219mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 32g
    • Vitamin C: 53mg
    • Calcium: 114mg
    • Iron: 4mg
    • Potassium: 327mg

    Categories

    Chicken recipes
    Pasta recipes
    Italian recipes
    Healthy recipes