Pasta with Chicken, Broccoli Rabe and Sun-Dried Tomatoes
Protein-packed pasta night
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).
Notes
- For even more flavor, substitute some of the oil from the jar of sun-dried tomatoes for the olive oil.
