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.

Makes 6 servings, 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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
Freshly ground pepper to taste
1/4 cup chopped walnuts

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: Per serving: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrate; 30 g protein; 7 g fiber; 223 mg sodium.

Nutrition bonus: Fiber (28% daily value).

Delicious and easy to prepare.

Anonymous, San Antonio, Tx

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