Penne with Roasted Chicken & Radicchio

Rating: 3.14 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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. Source: EatingWell Magazine, February/March 2005

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Ingredients

Directions

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

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  • 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 Facts

Serving Size: 1 1/2 cups
Per Serving:
471 calories; 10 g total fat; 2.7 g saturated fat; 68 mg cholesterol; 249 mg sodium. 355 mg potassium; 61.6 g carbohydrates; 7.2 g fiber; 3 g sugar; 33.7 g protein; 116 IU vitamin a iu; 2 mg vitamin c; 24 mcg folate; 101 mg calcium; 1 mg iron; 35 mg magnesium;
Exchanges:

3 1/2 starch, 1 vegetable, 3 lean meat

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Leslie Kay
Rating: 5 stars
09/15/2016
I loved this recipe! I'm confused by the bad and mediocre reviews.... Radicchio is a strong flavor so maybe it doesn't suit some palates... Oh well... I thought it was amazing and just begged my nutrition coach to add it back to my menu! Read More
EatingWell User
Rating: 2 stars
04/19/2012
Ok Recipe with Great Potential This recipe sounded pretty tasty when I read it but after reading it I thought it still could use more of an accentto compliment all the flavors. So off the bat I decided to sprinkle fresh Italian Parsley on top right before I served. And that improved the taste. Next time I make this however I am going to experiment with adding a little more olive oil a small amount of garlic and fresh celery to add some crunch. PS: I halved the recipe since I was only cooking for three and I omitted the walnuts. Pros: healthy light Cons: a bit dry slightly bland Read More
EatingWell User
Rating: 3 stars
10/30/2011
Terrible. This was not a good dish I can't recommend any changes that could salvage it. Would give it zero stars if I could. Anonymous Richmond VA Read More
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EatingWell User
Rating: 3 stars
10/30/2011
Dry and unpalatable- Developed by someone who must have been cleaning out the refrigerator and this is what they came up with. Star rating on this site does not allow for zero stars but that is what this recipe deserves. Seriously....yuck. Susan Boston MA Read More
EatingWell User
Rating: 3 stars
10/30/2011
My husband and I really enjoyed this. Instead of radicchio (we don't care for it) we used chopped up baby spinach. I also added a teaspoon of garlic to the recipe and about a quarter cup extra reduced fat grated parm. cheese. Samantha Tampa FL Read More
EatingWell User
Rating: 3 stars
10/30/2011
The blurb touts this is a "memorable pasta dish." it is memorable but not in a good way. The wilted radicchio turned an unpalatable brown color and the whole concoction was inedible. I would not recommend this recipe. ep Marietta GA Read More
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EatingWell User
Rating: 3 stars
10/30/2011
Delicious and easy to prepare. Anonymous San Antonio Tx Read More
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