Fresh Fettuccine with Roasted Chicken and Broccoli Rabe

Ingredients

• 1 pound broccoli rabe trimmed
• 14 ounce chicken broth reduced-sodium canned
• 2 tablespoons parsley leaves fresh chopped
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon zest 
• 2 tablespoons olive oil 
• 0.8 cup parmesan freshly grated
• 9 ounce fettuccine pasta fresh
• 0.5 cup pinenuts toasted
• 3 cups roasted chicken shredded (from 1 roasted chicken)
• 6 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

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