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Monday, August 2, 2010

Penne Chicken and Preserved Lemon

This recipe is delicious and really easy to make! Its a great summer pasta recipe.

Prep: 10 mins, Cook: 14 mins
Makes 4 servings

1/2 lb uncooked whole wheat penne
1/2 lb broccoli rabe, trimmed and cut (I have substituted regular broccoli at times)
2 tablespoons extra virgin olive oil
1.5 tablespoons sliced fresh garlic
1/2 teaspoon crushed red pepper
2 cups of skinless, boneless, shredded rotisserie chicken (the pre-made rotisserie chicken works great and save time)
1/2 preserved lemon, rinsed, pulp removed and rind thinly sliced or 1 teaspoon grated fresh lemon zest
1/8 teaspoon of salt
1/3 cup grated fresh Parmesan cheese
Also need extra Parmesan cheese for shaving

1. Cook penne according to package directions. Add broccoli rabe to pasta during the last 2 minutes of cooling. When penne is al dente and broccoli rabe is tender but still bright green, drain, reserving 1/3 cup of pasta water. Set aside.
2. While pasta is cooking, heat olive oil over medium heat. Add garlic and crushed red pepper and cook 1.5-2 minutes or until fragrant but not browned. Add the (cooked) chicken and reserved pasta water and cook 1 minute or until heated through. Add preserved lemon rind (or zest) and salt, remove from heat.
3. Toss chicken mixture with cooked pasta and broccoli and grated Parmesan cheese. Divide between 4 bowls. Use a wide peeler to shave 3 (2 inch long) strips of Parmesan over each bowl. (serving is 1.5 cups)

Calories 424, Fat 12g, Fiber 5g, Sugars 1g
Heath Magazine Sept 2008

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