Ingredients
- 1/2 cup Cento Pignoli Nuts
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 4 Chicken Breasts, boneless and skinless
- 1 lb Broccoli Rabe
- 1 lb Anna Fettuccine, reserve 1/2 cup of pasta water
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1/4 cup Lemon Juice
- 3/4 cup Parmesan Cheese, grated
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp zest of Lemon
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400ËšF. Spread nuts on thick baking sheets and bake for 5-8 minutes, or until golden brown and fragrant. In a large frying pan, heat 2 tablespoons oil. Season chicken with salt and pepper, to taste, then lightly brown in oil. Cook for about 3 minutes on each side or until cooked all the way through. Remove and place on a paper towel lined plate to absorb excess oil. Using two forks, shred chicken and set aside.
Bring 6 quarts of salted water to a boil. Add broccoli rabe and cook for 2 minutes, or until tender. Remove from water and place in a large bowl. Bring water back to a boil and cook pasta according to package directions. Bring broth and lemon juice to a boil in a large skillet over medium-high heat. Let boil 5 minutes, or until broth is reduced by half, then add chicken and cook for 2 minutes. Add drained pasta, broccoli rabe, ½ cup parmesan cheese, pine nuts, parsley, remaining oil and lemon zest; toss until evenly coated. Add ¼ cup of reserved pasta water at a time and continue to mix until desired consistency is achieved. Season with salt and pepper to taste, transfer to a serving dish and top with remaining parmesan. Serves 4-6.
