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Lemon-Parmesan Pasta with Chicken and Greens Published May 22, 2014 | Written by The Healthline Editorial Team This weeknight-friendly recipe calls for rapini (also called broccoli rabe), a slightly bitter and spicy green with edible stems, leaves, and buds. Before you cook the rapini, wash it well to remove dirt and cut the ends off the stems. If you prefer something milder tasting, use spinach or chard instead. Ingredients - Non-stick cooking spray - 1 lb. whole-wheat pasta shells - 1 lb. boneless skinless chicken breasts - 3 Tbsp. olive oil - 2 cloves garlic, peeled and minced - ¾ tsp. chile flakes - 1 pound rapini, washed, trimmed, and chopped - ¼ cup fresh lemon juice - 2 tsp. fresh lemon zest - ¼ c. grated parmesan cheese Step by Step: - Cook the pasta according to the package directions. When the pasta is tender, scoop out one cup of pasta-cooking water to reserve. Drain the rest of the water. - While the pasta is cooking, prepare the chicken. Put the chicken in a re-sealable plastic bag and seal it tightly. Pound it with a rolling pin or other heavy utensil, focusing on the thickest parts of the meat. When the chicken is flattened with equal thickness throughout (about ¾-inch), it is ready to cook. - Spray a clean grill with non-stick cooking spray. Preheat the grill over medium-high heat. When the grill is hot, arrange the chicken over it. Cook the chicken for several minutes on each side, until the centre of the meat loses its pinkness and the outside is lightly browned. Remove the chicken from the grill and when it is cool enough to handle, cut it into bite-sized pieces. - Heat a large pan over medium-high heat. Add the olive oil. When the oil is hot, add the garlic and chile flakes. Sauté for 30 seconds, stirring continuously to prevent burning. Add the rapini. Sauté for five minutes, stirring occasionally until tender. Add the lemon juice and zest. Stir to combine. - Add the drained pasta and chicken to the pan of cooked rapini. Stir to combine and reheat. If more liquid is needed, add some of the reserved pasta-cooking water. Top with parmesan cheese and serve.
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Sastojci - 3 polovice pilećih prsa bez kosti i kože - 1 limun, prerezan na četvrtine - 2 češnja češnjaka - 5 g crnog papra - 400 ml pilećeg temeljca - 60 ml svježeg soka od limuna - 230 g tjestenine - 240 ml vrhnja za kuhanje - 5 g korice limuna Koraci pripreme - 1Zagrijte pećnicu na 175 stupnjeva. Stavite piletinu u lagano podmazan lim za pečenje. Iscijedite limun po objema stranama pilećih prsa te začinite 1 češnjem češnjaka i 3/4 pripremljenog papra. Pecite 40 minuta dok piletina ne bude pečena. - 2U međuvremenu, u velikom loncu pileći temeljac začinite s ostatkom češnjaka i papra. Kada prokuha, dodajte sok od limuna i tjesteninu. Kuhajte na srednje jakoj vatri povremeno miješajući dok tekućina ne ispari, otprilike 25 minuta. - 3Prerežite piletinu na komade veličine zalogaja te ubacite u tjesteninu zajedno s vrhnjem i koricom limuna. Kuhajte miješajući na niskoj temperaturi 5 minuta. Maknite s vatre i pustite da odstoji 5 minuta. Dobro promiješajte prije posluživanja.