My husband is part Italian, so it’s no surprise that we eat our fair share of Italian food. I spend a lot of time trying to find ways to mix up our usual Italian suspects for dinner and my hubby gave the stamp of approval on this one. Spinach fettuccine with grilled chicken is a much lighter pasta dish with a focus on fresh ingredients as the star versus heavy sauces (I do love a good marinara though). If you are craving a little Italian food but are looking to keep it lighter and fresh, I have your summer craving covered.
Spinach Fettuccine with Broccoli Rabe and Grilled Chicken
- 1 bunch broccoli rabe, chopped
- 6 oz. spinach fettuccine
- 4 5oz. chicken breasts
- 4 garlic cloves, minced
- 1 red onion, sliced thinly
- 1 head radicchio, thinly shredded
- 1 tbsp. italian herb seasoning
- 1/2 tsp. sea salt
- 1/2 tsp. freshly cracked black pepper
- 4 tbsp. freshly grated Parmesan
- 1 tbsp. extra virgin olive oil
- Combine the herb seasoning, salt, and pepper and coat both sides of the chicken breasts. Set aside.
- Get your grill started and heating up.
- Bring a large pot of water to a boil and blanch the broccoli rabe. Set aside and keep water boiling.
- Place the chicken on the grill and cook thoroughly. (If you don’t have a grill, you can cook the chicken in a large pan). Once finished, set aside.
- While the chicken is cooking, add the fresh spinach fettuccine to boiling water used for broccoli rabe. (If you are using a package, cook according to directions. If using homemade pasta, cook in boiling water for 1 to 3 minutes.) Set aside.
- Heat 1 tbsp. of oil in large pan (if you decided to use a pan to cook the chicken, you can just use the same pan) and add onion and garlic, sauté until tender (about 4 minutes).
- Add in radicchio and broccoli rabe and cook until tender, stirring frequently (about 5 minutes).
- Add fettuccine and cook for 1 to 2 minutes to heat through.
- Serve pasta with chicken. Sprinkle with freshly grated Parmesan. Bon appétit.