Penne with Roasted Chicken & Radicchio Recipe

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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


Instructions


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.


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.




Serving Suggestions

1 1/2 cups per serving

Originally Submitted 12/9/2007

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