I’m always looking for easy weeknight dinners that are both satisfying and a bit on the healthier side. This pasta checks all of those boxes. It comes together quickly, has plenty of protein (approximately 35 grams) from the chicken, and uses whole-wheat pasta for a little extra fiber.

For ease, I use rotisserie chicken, but leftover cooked chicken breast would work just as well. Simply chop or shred it and you’re ready to go.

The inspiration for this particular version came from a beautiful bunch of broccoli rabe from our weekly share from Bryn Clovis CSA in Malvern, Pennsylvania. Broccoli rabe is one of those vegetables I never encountered growing up. I don’t think I even knew what it was until I met Ed! Now I love it—especially when there’s garlic involved. In my mind, broccoli rabe and garlic simply belong together, so please don’t leave the garlic out. I prefer thin slices here rather than minced garlic so you get little bites of it throughout the pasta.

To streamline the recipe, I use the same pot of water for both the broccoli rabe and the pasta. Bring your pasta water to a boil, blanch the broccoli rabe for a couple of minutes, remove it, and then cook your pasta right in that same water. And don’t be alarmed if the water turns a little green. That’s just the broccoli rabe doing its thing.

Before draining the pasta, be sure to reserve some of the cooking water. A splash added at the end, along with the olive oil and Parmigiano-Reggiano, helps everything come together into a light sauce that coats the pasta. I also like to use a little of the flavorful oil from the jar of sun-dried tomatoes in place of some of the olive oil.

The result is a colorful, flavorful and satisfying pasta that’s easy enough for a weeknight—exactly the kind of dinner I’m happy to have in regular rotation.

Pasta with Chicken, Broccoli Rabe and Sun-Dried Tomatoes

Protein-packed pasta night

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Course Main Dish

Servings 2

Ingredients

4 ounces whole wheat penne
1 bunch broccoli rabe about 8–12 ounces
1 cup (~ 5 ounces) shredded rotisserie chicken or sliced cooked chicken breast
1/3 cup oil-packed sun-dried tomatoes drained and chopped
2 garlic cloves thinly sliced
1-1/2 tablespoons olive oil see Notes
1/8 teaspoon red pepper flakes or to taste, optional
2 tablespoons grated Parmigiano Reggiano plus more for serving
Kosher salt and freshly ground black pepper
Lemon wedge optional

Instructions

Prep the broccoli rabe: Trim off the tough ends. Cut the stems into roughly 1-inch pieces and coarsely chop the leafy tops.
Bring a pot of well-salted water to a boil. Add the broccoli rabe and cook for 2 minutes, then lift it out with a slotted spoon. Drain well, gently squeezing out excess water once it’s cool enough to handle.
Cook the pasta in the same water until al dente. Before draining, reserve 1 cup of pasta water.
While the pasta is cooking, warm the oil in a 10-inch skillet over medium heat. Add the garlic and red pepper flakes, if using, and cook for about 30 seconds.
Add the sun-dried tomatoes and broccoli rabe and sauté for 2–3 minutes.
Add the chicken and drained pasta. Toss with the Parmigiano Reggiano and about ¼ cup pasta water, adding more water a splash at a time until everything is lightly coated and the chicken is warmed through.
Season with black pepper and salt to taste.
Serve with additional Parmigiano Reggiano and a squeeze of lemon (optional).