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Chicken and Rapini Penne Pasta
Chicken and Rapini Penne Pasta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a quick and comforting pasta by combining rapini, penne, and rotisserie chicken.
Ingredients:
  • 1 bunch rapini (broccoli rabe)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons diced red onion
  • 1 tablespoon minced fresh garlic
  • 0.25 teaspoon red pepper flakes, or more to taste
  • 0.75 cup white wine
  • 12 ounces penne pasta
  • 2 cups chopped rotisserie chicken
  • 0.5 teaspoon chicken bouillon granules
  • salt and ground black pepper to taste
  • 0.5 cup grated Parmigiano-Reggiano cheese, divided
Instructions:
  • Prepare the rapini by trimming thick stems and chopping coarsely.
  • 1. Boil a large pot of salted water. Add rapini and cook until stems are crisp-tender, about 2 to 3 minutes. Using a slotted spoon, remove rapini and let it drain. Reserve the pot of water for cooking the penne.
  • In a large frying pan over medium heat, heat olive oil until shimmering. Sauté red onion for 2 minutes, then add garlic and red pepper flakes and cook for 30 seconds. Stir in rapini and white wine, simmer until wine reduces by half.
  • Bring the pot of water back to a boil. Add penne and cook for about 10 minutes until almost tender. Drain the penne, saving 1/2 cup of the starchy cooking water.
  • Combine the penne with the rapini in the pan. Add the chicken, reserved cooking water, and chicken bouillon. Cook until the penne is al dente, about 2 to 3 minutes. Season with salt and pepper, then mix in 1/4 cup of Parmigiano-Reggiano cheese. Serve in individual bowls and top with the remaining cheese.

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