Arugula Pesto Chicken PastaRecipe Adapted from Good Housekeeping
Makes 4 Servings (260 grams)
Salt & Pepper
20 grape tomatoes, quartered
1 pound boneless, skinless chicken breast
2 tbsp olive oil
8 oz. small pasta (I mixed two!)
2 cups baby arugula, packed
4 tbsp parmesan cheese
2 tsp minced garlic, jarred
Cook pasta per package instructions, and drain, reserving ¼ cup water. In a large skillet sprayed with nonstick cooking spray, add chicken sprinkled with ¼ teaspoon salt and ¼ tsp pepper. Cook 4 minutes or until golden brown on both sides. Remove and add to bowl. Add tomatoes to skillet with 1/8 tsp salt. Cook 3 to 4 minutes until soft, then add to bowl with chicken. Add pasta to bowl. In blender, puree arugula, parmesan, garlic, reserved pasta cooking water and oil. Pour over bowl of chicken, pasta and tomatoes. Mix well.
Nutritional Information (each serving 260 grams): 434 calories, 46 carbs, 12 fat grams and 37 protein grams.
Review: Yum! I loved the idea of using arugula in a new, different way. I also love how green this pasta looked, but without using basil. I use basil SO much, so it was nice to mix it up. I like this light, summery pasta, and thought it was quick to put together (definitely under 20 minutes, including boiling the pasta for 11 minutes). And note: if you forget to reserve the water - no worries. I used 1/4 water straight from the tap after I forgot, and it still tasted excellent! If you like arugula, definitely try it.