What's This?
Serving size 6
Total Time


1 lb whole-wheat penne pasta1 head radicchio, torn into 1-inch pieces½ cup freshly grated parmesan cheese, divided2 tsp extra virgin olive oil1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cup)¼ cup balsamic vinegar freshly ground pepper to taste¼ cup chopped walnut


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.

More From Kitchen Daily:

Sunday Sauce Sunday Sauce
Sunday Sauce
Spaghetti with Smoky Eggplant Sauce Spaghetti with Smoky Eggplant Sauce
Spaghetti with Smoky Eggplant Sauce
Spaghetti con Broccoli Spaghetti con Broccoli
Spaghetti con Broccoli

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 463
  • Calories from fat 108
  • Total Fat 12gm 18%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 4gm
  • Sodium 223mg 9%
  • Total Carbohydrates 60gm 20%
  • Fiber 7gm 7%
  • Protein 30gm
  • Cholesterol 60mg 20%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, Chicken, Pasta, Vegetable, Italian, Easy, Fall

Terms of Service | Privacy Policy Corporate Site | Advertise With Us