CHICKEN & RADICCHIO Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 30 MIN TOTAL: 30 MIN 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. 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.
SERVES 6: 11/2 CUPS EACH Per serving: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrate; 0 g added sugars; 30 g protein; 7 g fiber; 223 mg sodium; 263 mg potassium.
