Penne with Roasted Chicken and Radicchio served with Mixed Greens

Ingredients:

1 pound whole-wheat penne

1 head radicchio, torn into 1-inch pieces

1/2 cup freshly grated Parmesan cheese, divided

2 tsp extra-virgin olive oil

1 2-pound roasted chicken, skin discarded,
meat removed from bones and shredded (4 cups)

1/4 cup balsamic vinegar

Freshly ground pepper to taste

1/4 cup chopped walnuts

Directions:
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. 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