Penne With Chicken and Preserved Lemon

Ingredients

• 0.5 pound broccoli rabe trimmed cut into 3-inch pieces
• 0.5 teaspoon pepper red crushed
• 1.5 tablespoons garlic fresh sliced
• 0.5  lemon zest fresh grated rinsed thinly sliced
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese fresh grated
• 4 servings parmesan cheese (for shaving)
• 2 cups rotisserie chicken cut shredded boneless skinless
• 0.1 teaspoon salt 
• 0.5 pound penne pasta whole-wheat uncooked

Equipment

• bowl
• peeler

Directions

1. Cook penne according to package directions.
2. 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.
3. While pasta is cooking, heat olive oil over medium heat.
4. Add garlic and crushed red pepper, and cook 1 1/22 minutes or until fragrant but not browned.
5. Add the chicken and reserved pasta water, and cook 1 minute or until heated through.
6. Add preserved lemon rind (or lemon zest) and salt; remove from heat.
7. 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.
8. Place 3 shavings over each portion; serve immediately.