Penne with Roasted Chicken and Radicchio Recipe

  • 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
  • 1/4 cup balsamic vinegar
  • Freshly ground black 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.