By William (Uncle Bill) Anatooskin on January 28, 2003
Photo by mugrage
Photo by mugrage
"This recipe was developed by PASTA PRESS and printed in their magazine. This is one favorite impromptu dish during the summer months when arugula is plentiful. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of the pan-roasted garlic and fresh tomatoes."
Serving Size: 1 (440 g)
Servings Per Recipe: 4
"I used penne instead of linguine, less chicken (typical for me), and less garlic (unusual for me, but that's a lot of garlic! and I still thought the garlic flavor was strong), and it was YUMMY! I steamed and chopped the arugula before adding it, and I was surprised how this dish completely took down the bite of what was more-peppery-than-usual arugula."
"I'm odd woman out on this. I thought it was bland. If I had this to do over I'd add a lot of spices to the chicken. I love arugula but that's all I really tasted so I'd just rather have it as a salad. However, I'm glad I gave a new recipe a go. Thanks."
"I love this recipe and it was really simple to make. I also recommend using half chicken broth and half dry white wine. I took this recommendation from Chef#823186...lol It also helps if you roughly chop up the arugula before adding it in the pan so that the arugula can be spread out more throughout the dish...yum lol. -Thank you for the recipe :D"
"This was excellent. I used ekives recipe on this site for arugula pesto (w/cashews) instead of just the arugula leaves. Also, half chicken broth/half white wine. The little we had left over was great warmed the next day."
"I love arugula but have never cooked with it - just eaten it in salads. This was soooo delicious. A new summer favorite! I halved the recipe and it easily fed three. I also added salt to taste. Thanks, Bill!"
"My family loved this recipe (except my husband who likes his greens well cooked) The only thing I changed was to add a little salt to the sauce, which is not mentioned in the ingredients - we all added more salt at the table. The arugula was a little crunchy - we picked it from the yard, so maybe it was a little more mature than what is available in the supermarket. Next time I will cook it a little longer before adding the chicken. The chicken was beautifully tender. A real hit!"
"This one definitely passes the test! My family devours this whenever I make it. Remniscent of dishes served at Buca di Beppo, with the rough chunks of tomato and garlic. Delicious!!"