Fettuccine w/roasted Chicken and Broccoli rabe

This is a fast, easy meal that is perfect for those long work days when the last thing you want to do is slave over a stove and you don't want to order another pizza. I found this recipe in one of my Giada cookbooks, it caught my eye because I love meals that are quick to make for the work week.  I tested it on my sister's family and my husband. They all gave it a thumbs up and my biggest critic, my two year old niece, sucked up every last noodle (a new trick she just learned from her uncle).

Giada's recipe
Salt
1 lb of Broccoli Rabe, trimmed and stalks cut crosswise into 3 inch pieces. (I used regular  fresh broccoli)
1 (9oz) pkg of Fresh Fettuccine (I used box)
1 14 oz of reduced sodium chicken broth
1/4 cup lemon juice (juice of 2 lemons, however I think 3 would have been better)
3 cups of shredded roasted chicken (1 rotisserie chicken will do)
1/2 cup toasted pine nuts
3/4 cup of freshly grated Parmesan Cheese
2 Tbsp of Flat Leaf Parsley
2 Tbsp of Olive Oil
1 Tbsp of Lemon zest
Fresh Black Pepper

Bring large pot of salted water to boil. Add the broccoli and cook until crisp-tender about 2 minutes. Using slotted spoon transfer the broccoli out into a large bowl. Add the fettucinie to same pot of boiling water and cook, stirring to prevent pasta from sticking. About 2 mintues. Drain and reserve 1/2 cup of cooking liquid.

Meanwhile in LARGE heavy skillet bring the broth and lemon juice to boil. Boil until broth reduces by half, 5 minutes or so. Add the chicken and simmer just until heated through. Add pasta, broccoli, 1/2 cup of parmasean cheese, pine nuts, parsley, oil and lemon zest. Toss to coat adding some of reserved cooking liquid to moisten. Season w/ salt and pepper.