Penne with Roasted Chicken & Radicchio

7 Reviews
From: EatingWell Magazine February/March 2005

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1/4 cup chopped walnuts
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  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 information

  • Serving size: 1 1/2 cups
  • Per serving: 471 calories; 10 g fat(3 g sat); 7 g fiber; 62 g carbohydrates; 34 g protein; 24 mcg folate; 68 mg cholesterol; 3 g sugars; 0 g added sugars; 116 IU vitamin A; 2 mg vitamin C; 101 mg calcium; 1 mg iron; 249 mg sodium; 355 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 starch, 1 vegetable, 3 lean meat

Reviews 7

September 15, 2016
profile image
By: Leslie Kay
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!
April 19, 2012
profile image
By: EatingWell User
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
September 23, 2009
profile image
By: EatingWell User
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
September 23, 2009
profile image
By: EatingWell User
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
September 23, 2009
profile image
By: EatingWell User
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
September 23, 2009
profile image
By: EatingWell User
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
September 23, 2009
profile image
By: EatingWell User
Delicious and easy to prepare. Anonymous, San Antonio, Tx