1. In large pot of boiling water, cook broccoli rabe 2 minutes. With slotted spoon, transfer broccoli rabe to bowl; set aside. Return water to a boil; add fettuccine. Cook 9-11 minutes, until tender; drain. 2. In large nonstick skillet, heat 2 teaspoons of the olive oil; add chicken and sprinkle with garlic/herb seasoning. Cook over medium-high heat 4-5 minutes, until cooked through; transfer to plate and keep warm. 3. Add the remaining 2 teaspoons olive oil to skillet and heat; add onion and garlic. Cook, stirring frequently, 3-4 minutes, until tender. Stir in cooked broccoli rabe and radicchio. Cook, stirring frequently, 4-5 minutes, until tender; add cooked fettuccine to skillet. Sprinkle with cheese and pepper; toss to mix well. 4. To serve, arrange one-fourth of the pasta onto each of 4 plates. Top each with a chicken breast; sprinkle each with 1 tablespoon basil. NOTES : 1. 2 cups uncooked broccoli rabe - not in database 2. spinach fettucine - not in database 3. 1/2 teaspoon salt-free garlic and herb seasoning - not in database 4. slice the red onion thinly and separate into rings. 5. Because of allergies, I have to use Romano cheese instead of Parmesan cheese. Entered to MasterCook by Ellen in Toronto, Canada Weight Watchers program: 1 fat, 2 1/4 vegetables, 2 proteins, 2 breads, 15 optional calories. Recipe by: Weight Watchers Complete Cookbook & Program Basics, p. 148 Posted to EAT-LF Digest by "Ellen Pickett" on Apr 9, 1999,