Fettuccine with Roasted Chicken & Broccoli

The recipe calls for broccoli rabe, which I find a little bitter for my taste. I substitute it with broccolini instead.

ingredients

Salt
1 lb. broccoli rabe, trimmed and stalks cut crosswise into three inch pieces
1 (9-oz.) pkg. fresh fettuccine
1 (14 oz.) can reduced-sodium chicken broth
1/4 C. fresh lemon juice (about 2 lemons)
3 C. shredded roasted chicken (precooked from the deli section of grocery store)
3/4 C. fresh grated parmesan
1/2 C. toasted pine nuts
2 Tbsp. chopped fresh flat-leaf (Italian) parsley
2 Tbsp. olive oil
1 Tbsp. lemon zest
fresh ground black pepper

1
Bring large pot of salted water to boil. Add broccoli and cook until crisp-tender, about 2 minutes. Useing slotted spoon, transfer broccoli to large bowl. Add fettuccine to same pot of water and cook, stirring to prevent pasta from sticking together, just until tender, about 2 minutes. Drain, reserve 1/2 cup of the cooking liquid.
2
Meanwhile, in large heavy skillet, bring broth and lemon juice to a boil over medium-high heat. Boil until broth is reduced by half, about 5 minutes. Add chicken and simmer until just heated through, about 2 minutes. Add the pasta, broccoli, 1/2 cup parmesan cheese, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid as needed. Season to taste with salt and pepper. Garnish portions with remaining parmesan cheese.

Source: Epicurious