Penne with Chicken, Chickpeas, and Radicchio
By America's Test KitchenPublished on October 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 (14-ounce) can chickpeas, rinsed1 small head radicchio (6 ounces), halved, cored, and sliced ¼ inch thick1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving5 tablespoons balsamic vinegar ¼ cup extra-virgin olive oil, plus extra for drizzlingSalt and pepper 2 (6-ounce) boneless, skinless chicken breasts, trimmed8 ounces penne ½ cup chopped fresh basil
Before You Begin
You can use fusilli or another short, tubular pasta in place of the penne.
Instructions
- Combine chickpeas, radicchio, Pecorino, vinegar, 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Cook chicken until golden brown and thickest part registers 160 degrees, about 6 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes. Slice chicken 1/2 inch thick and add to chickpea mixture.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and add to chickpea mixture. Transfer to platter and sprinkle with basil and extra Pecorino. Drizzle with extra oil before serving.
Time
30 minutesYield
Serves 4Ingredients
1 (14-ounce) can chickpeas, rinsed
1 small head radicchio (6 ounces), halved, cored, and sliced ¼ inch thick
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
5 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
8 ounces penne
½ cup chopped fresh basil
Ingredients
1 (14-ounce) can chickpeas, rinsed
1 small head radicchio (6 ounces), halved, cored, and sliced ¼ inch thick
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
5 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
8 ounces penne
½ cup chopped fresh basil
Ingredients
1 (14-ounce) can chickpeas, rinsed
1 small head radicchio (6 ounces), halved, cored, and sliced ¼ inch thick
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
5 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
8 ounces penne
½ cup chopped fresh basil
Why This Recipe Works
A bold balsamic vinaigrette unites the flavors of the chicken, nutty chickpeas, and bitter radicchio. A hefty amount of basil adds freshness.
Before You Begin
You can use fusilli or another short, tubular pasta in place of the penne.
Instructions
- Combine chickpeas, radicchio, Pecorino, vinegar, 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Cook chicken until golden brown and thickest part registers 160 degrees, about 6 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes. Slice chicken 1/2 inch thick and add to chickpea mixture.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and add to chickpea mixture. Transfer to platter and sprinkle with basil and extra Pecorino. Drizzle with extra oil before serving.
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