Chicken and Rapini Penne Pasta

Toss some rapini (aka broccoli rabe) with penne and rotisserie chicken for this quick and filling pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 592 Calories

Ingredients

• salt and ground black pepper to taste
• 12 ounces penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh garlic
• 2 tablespoons diced red onion
• 2 cups chopped rotisserie chicken
• 1 bunch rapini (broccoli rabe)
• 0.75 cup white wine
• 0.5 cup grated Parmigiano-Reggiano cheese, divided
• 0.25 teaspoon red pepper flakes, or more to taste
• 0.5 teaspoon chicken bouillon granules

Recipe Instructions

Step 1

Trim thick stems off rapini and coarsely chop.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.