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.

Servings: 6 servings, 1 1/2 cups each
Total Time: 30 minutes
Ease of Preparation: Easy
Cuisine: Italian
Health: High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy

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 each 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

Steps:

1: Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.

2: 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.

Nutrition: (Per serving)

Calories - 463
Carbohydrates - 60
Fat - 12
Saturated Fat - 3
Monounsaturated Fat - 4
Protein - 30
Cholesterol - 60
Dietary Fiber - 7
Potassium - 0
Sodium - 223
Nutrition Bonus - Fiber (28% daily value).

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  • Chicken & White Bean Soup
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