Lemon-Infused Fettuccine with Roasted Chicken and Golden Rapini
This delightful no-sauce pasta dish marries the aromatic flavors of lemon and freshly sautéed rapini with tender pieces of oven-roasted chicken. Inspired by Giada De Laurentiis' original recipe, this version showcases the vibrant green rapini, or broccoli rabe, which offers a slightly bitter, nutty flavor that pairs perfectly with the zesty lemon juice and crunchy pine nuts. Ideal for a quick weeknight meal or a cozy gathering, this dish is not only satisfying but beautifully garnished with freshly grated Parmesan and a sprinkle of chopped parsley for a touch of elegance. Enjoy a taste of Italy right at your dinner table!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Rapini
1 lb (Trimmed, stalks cut crosswise into 3-inch pieces)
Fresh fettuccine
9 ounces (N/A)
Reduced-sodium chicken broth
1 (14 ounce) can (N/A)
Fresh lemon juice
1/4 cup (N/A)
Oven-roasted deli chicken
3 cups (Shredded)
Parmesan cheese
3/4 cup (Freshly grated)
Pine nuts
1/2 cup (Toasted)
Fresh parsley
2 tablespoons (Chopped)
Olive oil
2 tablespoons (N/A)
Lemon zest
1 tablespoon (N/A)
Salt
to taste (N/A)
Fresh ground black pepper
to taste (N/A)
Instructions
1
Start by bringing a large pot of salted water to a boil over medium-high heat.
2
Once boiling, add the rapini and cook for about 2 minutes until crisp-tender. Carefully use a slotted spoon to transfer the rapini to a bowl filled with ice water, stopping the cooking process.
3
After the rapini has cooled completely, drain it and set aside.
4
In the same boiling water, add the fresh fettuccine and cook until just tender, approximately 2 minutes. Drain the pasta, being sure to reserve 1/2 cup of the cooking liquid.
5
While the pasta cooks, heat a heavy large skillet over medium-high heat and add the reduced-sodium chicken broth and fresh lemon juice. Allow the mixture to boil until reduced by half, which should take about 5 minutes.
6
Add the shredded chicken to the broth, stirring to combine, and let it simmer for about 2 minutes, just until heated through.
7
Stir in the cooked rapini, mixing it well with the chicken and broth mixture.
8
Next, introduce the drained fettuccine to the skillet along with 1/2 cup of the freshly grated Parmesan cheese, toasted pine nuts, chopped parsley, olive oil, and lemon zest. Gently toss everything together, adding reserved cooking liquid 1/4 cup at a time until the pasta is nicely coated and moist.
9
Season the dish with salt and freshly ground black pepper to taste, ensuring all ingredients are well balanced.
10
Serve the mounded pasta in bowls, garnished with the remaining Parmesan cheese, and enjoy the vibrant flavors of this no-sauce fettuccine dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Lemon-Infused Fettuccine recipe?
The recipe uses 3 cups of shredded oven-roasted deli chicken.
What type of pasta is recommended for this dish?
The recipe calls for 9 ounces of fresh fettuccine.
What exactly is rapini?
Rapini, also known as broccoli rabe, is a green vegetable with a slightly bitter and nutty flavor.
How should the rapini be prepared before cooking?
It should be trimmed and the stalks should be cut crosswise into 3-inch pieces.
How long do I need to blanch the rapini?
Cook the rapini in boiling water for about 2 minutes until it is crisp-tender.
Why is an ice bath used for the rapini?
The ice bath is used to immediately stop the cooking process and preserve the vegetable's color.
Do I need to save any pasta water?
Yes, you should reserve 1/2 cup of the pasta cooking liquid to help coat the noodles later.
How do I create the base liquid for this no-sauce pasta?
Boil reduced-sodium chicken broth and fresh lemon juice together until the volume is reduced by half.
How long does it take to reduce the broth and lemon juice?
It typically takes about 5 minutes of boiling to reduce the mixture.
How much lemon juice is required for this recipe?
The recipe requires 1/4 cup of fresh lemon juice.
When do I add the chicken to the pan?
Add the shredded chicken to the reduced broth and simmer for about 2 minutes until heated through.
What type of cheese is used in this dish?
The recipe uses 3/4 cup of freshly grated Parmesan cheese.
How are the pine nuts prepared?
The 1/2 cup of pine nuts should be toasted before being added to the pasta.
Does this recipe include lemon zest?
Yes, 1 tablespoon of lemon zest is added during the final tossing of the pasta.
What kind of oil is used in the final step?
Two tablespoons of olive oil are tossed with the fettuccine and other ingredients.
Is there a specific garnish for serving?
The dish is garnished with chopped fresh parsley and the remaining Parmesan cheese.
How do I ensure the pasta stays moist since there is no heavy sauce?
Add the reserved cooking liquid 1/4 cup at a time while tossing until the pasta is nicely coated.
Can I use regular chicken broth?
The recipe recommends reduced-sodium chicken broth to better control the saltiness.
Is this a quick meal to prepare?
Yes, it is designed as a quick weeknight meal using pre-roasted deli chicken and fresh pasta.
How is the pasta seasoned?
It is seasoned with salt and freshly ground black pepper to taste.
What is the inspiration behind this recipe?
This recipe is inspired by an original dish by Giada De Laurentiis.
What total quantity of rapini is needed?
You will need 1 pound of rapini.
What cookware is best for the broth reduction?
A heavy large skillet is recommended for heating the broth and lemon juice.
How much fresh parsley is used?
The recipe calls for 2 tablespoons of chopped fresh parsley.
Should the fettuccine be cooked in the same water as the rapini?
Yes, after removing the rapini, you use the same boiling water to cook the fresh fettuccine.
How long does fresh fettuccine take to cook?
Fresh fettuccine cooks very quickly, usually in about 2 minutes.
What are the main flavor profiles of this dish?
The dish features zesty lemon, aromatic herbs, nutty pine nuts, and slightly bitter rapini.
Is this dish considered a heavy pasta?
No, it is a lighter 'no-sauce' pasta dish that uses broth, oil, and lemon for moisture.
How much Parmesan is added into the skillet before serving?
Initially, 1/2 cup of Parmesan is tossed with the pasta, with the remaining 1/4 cup used for garnish.
What is the best way to shred the chicken?
The deli chicken can be easily shredded by hand or using two forks into bite-sized pieces.