Fettuccine with Roasted Chicken, Broccoli and Pine Nuts

• 1 bunch broccoli, chopped
• 1 package [GF] fettuccine
• 14 ounces chicken broth
• 1/4 cup lemon juice
• 3 cups roasted chicken, shredded
• 3/4 cup parmesan cheese, grated
• 1/2 cup pine nuts, toasted
• 2 tablespoons parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon zest, to taste
• salt and pepper

Directions

1. Steam the broccoli until tender crisp, about 15 minutes, no more, and then immediately remove to a large bowl of ice water to cool. Drain and set aside when cool.
2. Bring a large pot of salted water to a boil, and add fettuccine, cook for 12-13 minutes until al dente. Drain, reserving 1/2 cup of the cooking liquid.
3. While this is cooking, bring the broth and the lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until it is reduced by about half, around 5 minutes.
4. Add the chicken and simmer just until heated through, about 2 minutes.
5. Add the broccoli to the chicken mixture and stir to combine.
6. Add the pasta, 1/2 cup of parmesan, pine nuts, parsley, oil and lemon zest.
7. Season with salt and pepper to taste.
8. Mound the pasta into bowls, and top with the remaining parmesan.