Thursday, August 13, 2009
I found this recipe tucked away in the back pocket of my Mom's cooking binder. The ingredient list looked intriguing and I was not disappointed with the results in the slightest. The flavor on this dish is FANTASTIC and I love the way it all came together--looks wise and taste wise. This one's definitely going in the keeper files and would be great for serving guests!
1 container (9-oz.) fresh fettuccine
2 Tbs. olive oil
1/4 cup finely chopped shallots
2 garlic cloves, minced
1 pinch crushed red pepper flakes
1 cup chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken)
1 cup spinach, finely chopped
1 cup fresh arugula, finely chopped
3/4 cup freshly grated parmesan
1/2 cup pine nuts, toasted (optional)
2 Tbs. chopped fresh parsley
Zest of one lemon
salt and pepper, to taste
Bring large pot of salted water to boil.
Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until translucent, about 2 minutes. Add the red pepper flakes, broth, and lemon juice and bring to a boil and reduce heat. Add the chicken and simmer just until heated through, about 2 minutes.
Meanwhile, cook the pasta in the boiling water just until tender (about 2 minutes).
Add the spinach, arugula, 1/2 cup of the Parmesan, pine nuts, and parsley to the chicken. Toss in the pasta and mound in a large pasta bowl. Sprinkle with remaining cheese and lemon zest and serve hot.