Preheat oven to 400˚F. 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.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Shredded Chicken Fettuccine with Broccoli Rabe
Prep: 15 min Cook: 25 min Servings: 4-6
Shredded chicken breast tossed with fettuccine, tender broccoli rabe and roasted pignoli nuts in a parsley lemon pan sauce.
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 400˚F. 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.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
