Make something amazing for dinner tonight
without spending a lot of time!
As part of our Rotisserie Roundup Week, Diane
Sheya with the Salt Lake Culinary Center
shares her recipe for Penne with chicken and
broccoli rabe.
Penne with Chicken and Broccoli Rabe
½ pound uncooked penne
½ pound broccoli rabe, trimmed and cut into 3-inch pieces
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sliced fresh garlic
½ teaspoon crushed red pepper
2 cups shredded rotisserie chicken
½ preserved lemon*, thinly sliced
⅛ teaspoon salt
⅓ cup grated fresh Parmesan cheese
Parmesan cheese (for shaving)
1. Cook the penne according to package directions. Add
broccoli rabe to pasta during the last 2 minutes of
cooking. When penne is al dente and broccoli rabe is
tender but still bright green, drain, reserving ⅓ cup pasta
water; set aside.
2. While pasta is cooking, heat olive oil over medium
heat. Add garlic and crushed red pepper, and cook 1 ½ to 2
minutes or until fragrant but not browned. Add the chicken
and reserved pasta water, and cook 1 minute or until heated
through. Add preserved lemon rind and salt; remove from
heat.
3. Toss chicken mixture with cooked pasta and broccoli
rabe and grated fresh Parmesan; divide evenly among 4
bowls. Use a wide peeler to shave 2-inch-long strips of
Parmesan on top. Serve immediately.
*NOTE: Fresh lemon zest can be substituted for the
preserved lemon
Yield: Makes 4 servings
The Salt Lake Culinary Center is hosting a fun class called
Thanksgiving 101 “Putting confidence in the hands of the
timid”, held Saturday, Nov. 9, from 10 am – 3 pm.
For more information, call #801-464-0113 or visit saltlakeculinaryc
enter.com.
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