Penne with Chicken and Broccoli Raab

Meghan Pembleton, special for The Republic

Ingredients:

• 12 oz penne pasta
• 1/4 cup flour
• 1 lb boneless, skinless chicken breast
• 1/2 bunch (about 8 oz) broccoli raab (rapini)
  
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
  
• 1/4 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta about 11 minutes, stirring often.
   
2. Meanwhile, cut chicken into bite-size pieces. Place in a zip-top bag, add flour and shake to coat.
3. Coarsely chop broccoli raab, removing and discarding stems if desired. (Removing stems reduces some of the bitterness.)
4. When pasta is done, use a slotted spoon to transfer to a bowl, saving the cooking water. Return the water to a boil. Add broccoli raab and cook 2 minutes. Drain and set aside.
5. Add oil to empty pot over medium-high heat. Add chicken and cook until golden brown on all sides, 6 to 8 minutes total. Reduce heat to medium. Add broccoli raab, pasta and seasoning. Sauté 1 minute. Spoon onto serving plates or bowls and sprinkle with Parmesan.

Time: 25 minutes
Serves 4

Approx. values per serving: 503 calories, 11 g fat, 64 mg cholesterol, 36 g protein, 65 g carbohydrate, 3 g fiver, 334 mg sodium, 20% calories from fat.