Giada De Laurentis; 40 minutes; 4-6 servings

1 pound broccoli raab, trimmed, stalks cut crosswise into 3-inch pieces
1 (9-ounce) container fresh fettuccine pasta
1 (14 oz) can reduced sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded cooked chicken from 1 roasted chicken
3/4 cup freshly grated parmesan
1/2 cup pine nuts, toasted
2 Tablespoons chopped fresh parsley leaves
2 Tablespoons olive oil
1 Tablespoon lemon zest
salt and freshly ground pepper

Bring a pot of salted water to a boil. Add the broccoli raab and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the broccoli raab to a large bowl filled with ice water. Once cooled, drain, and set aside. Add the fettuccine to the same pot and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, bring the broth and lemon juice to a boil in a large, heavy skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoil rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time to moisten. Season the pasta with salt and pepper to taste. Mound pasta into bowls and serve, passing the remaining parmesan.