Penne with Chicken and Broccoli Rabe

1. 1

   Remove the thick stems from the rapini and coarsely chop it.

2. 2

   Bring a large pot of salted water to a boil. Add the rapini, bring it back to a boil, and cook until the stems are crisp-tender, 2 to 3 minutes. Lift it out with a slotted spoon and let it drain completely. Keep the pot of water to cook the penne.

3. 3

   Warm the olive oil in a large frying pan over medium heat. Add the red onion and cook for 2 minutes. Add the garlic and red pepper flakes; cook for 30 seconds. Add the rapini and white wine; cook until the wine is reduced by half.

4. 4

   Meanwhile, bring the pot of water back to a boil. Add the penne and cook until almost tender, about 10 minutes. Drain the penne, saving 1/2 cup of the starchy cooking water.

5. 5

   Add the penne to the pan with the rapini. Add the chicken, the reserved cooking water, and the chicken bouillon. Continue cooking until the penne is tender yet slightly firm, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with the remaining cheese.

• Calories 609.46 kcal High
• Protein 42.06 g Good Source
• Carbs 42.41 g Moderate
• Total Fat 28.55 g High
• Saturated Fat 9.79 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 92.94 mg High
• Sodium 736.06 mg High
• Fiber 5.25 g Moderate
• Sugar 4.07 g Moderate
• Added Sugar 0.04 g Low Source
• Calcium 380.38 mg Good Source
• Iron 2.97 mg Moderate
• Potassium 728.46 mg Moderate
• Vitamin A 100.24 mcg_rae Moderate
• Vitamin C 135.57 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷