Penne with Roasted Chicken & Radicchio

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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.

READER'S COMMENT:

"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,...

Penne with Roasted Chicken & Radicchio Recipe

6 servings, 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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 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

Preparation

Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
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: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrates; 30 g protein; 7 g fiber; 223 mg sodium; 263 mg potassium.

Nutrition Bonus: Fiber (28% daily value).

3 1/2 Carbohydrate Serving

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