Fettuccine with Chicken and Broccoli Rabe

This dish has a lot going for it: It's beautiful, nutritious, and filling, with a generous portion of chicken in each serving.

Makes 4 servings

1 bunch broccoli rabe, cleaned and chopped
6 ounces spinach fettuccine
4 teaspoons olive oil
4 (4-ounce) skinless boneless chicken breasts
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 onion, thinly sliced and separated into rings
4 garlic cloves, minced
1 head radicchio, shredded
2 tablespoons grated Parmesan cheese
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil

1. In a large pot of boiling water, cook the broccoli rabe 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling water, cook the fettuccine according to package directions; drain.
2. In a large nonstick skillet, heat 2 teaspoons of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through, 4-5 minutes on each side. Transfer to plates.
3. In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. Stir in the broccoli rabe and radicchio; cook, stirring frequently, until tender, 4-5 minutes. Add the fettuccine, then sprinkle with the cheese and black pepper. Serve topped with the chicken and sprinkled with the basil.

Per Serving (1/4 of pasta with 1 chicken breast): 339 Cal, 8 g Fat, 2 g Sat Fat, 0 g Trans Fat, 92 mg Chol, 746 mg Sod, 37 g Carb, 5 g Fib, 29 g Prot, 147 mg Calc.

POINTS value: 7.

Comments: This meal was excellent. The best part of it was the chicken. Tammy said it was the best chicken she's ever had and tasted restaurant quality. It was really flavorful. We couldn't find Broccoli Rabe anywhere so we substituted Broccoli instead. I've heard you can also substitute Swiss Chard for it as well. The total prepare and cook time was about 1 hour, so not too bad. The radicchio is really bitter uncooked, but added flavor to the dish when cooked. It still was a little bitter, but it complemented the other flavors.