Chicken and Rapini Penne Pasta
Description
Toss some rapini (aka broccoli rabe) with penne and rotisserie chicken for this quick and filling pasta dish.
Ingredients
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1 bunch rapini (broccoli rabe)
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2 tablespoons extra-virgin olive oil
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2 tablespoons diced red onion
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1 tablespoon minced fresh garlic
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1/4 teaspoon red pepper flakes, or more to taste
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3/4 cup white wine
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12 ounces penne pasta
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2 cups chopped rotisserie chicken
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1/2 teaspoon chicken bouillon granules
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salt and ground black pepper to taste
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1/2 cup grated Parmigiano-Reggiano cheese, divided
Directions
1
Trim thick stems off rapini and coarsely chop.
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.
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.
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.
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.