Radicchio is a brawlingly bitter green that becomes impossibly meek and mild when simmered. Paired with some cheese and the meat from a rotisserie chicken, it cooks up quickly into a memorable pasta dish.
| Prep Time: | 30 minutes |
| Ready in: | 30 minutes |
| Yield: | 6 servings, 1 1/2 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound whole-wheat penne | |
| 1 head radicchio , torn into 1-inch pieces | |
| 1/2 cup freshly grated Parmesan cheese , divided | |
| 2 teaspoons extra-virgin olive oil | |
| 1 2-pound roasted chicken , skin discarded, meat removed from bones and shredded (4 cups) | |
| 1/4 cup balsamic vinegar | |
| Freshly ground pepper to taste | |
| 1/4 cup chopped walnuts | |
Recipe Directions
- Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
- Drain the pasta, reserving 1/4 cup of the cooking liquid. Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes. Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes. Serve the pasta garnished with walnuts and the remaining cheese.
Health Advantages: high fiber, low sat fat, low cholesterol, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 463 cal | Carbohydrate Servings: | 3 1/2 | |||||
| Carbohydrates: | 60 g | Dietary Fiber: | 7 g | Cholesterol: | 60 mg | |||
| Fat: | 12 g | Sodium: | 223 mg | Saturated Fat: | 3 g | |||
| Protein: | 30 g | Potassium: | 263 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Fiber (28% daily value). | |||||||
| Exchanges: | 3 1/2 starch, 1 vegetable, 3 lean meat | |||||||
