Arugula & Chicken With Pasta
Ready In: 35 mins
Serves: 4-6
Ingredients
- 1 lb dried plain linguine or 1 lb spaghetti
- 1 lb boneless skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 16 garlic cloves, chopped in large chunks
- 10 medium fresh tomatoes, roughly chopped
- 1 cup chicken stock or 1 cup chicken broth or 1 cup dry white wine
- 2 quarts of tightly packed arugula leaves (about 4 bunches)
- 1⁄4 cup freshly grated parmesan cheese
Directions
- Grill or bake the chicken breasts until medium-rare.
- Slice the chicken breasts into bite-sized pieces and reserve.
- Heat olive oil in a large stir-fry pan over high heat.
- Add garlic and stir-fry until golden but not burn't, about 1 minute.
- Immediately add tomatoes and chicken stock and heat to boil.
- Reduce heat and simmer for 3 minutes.
- Add arugula leaves and toss until they begin to wilt, about 30 seconds.
- Immediately toss in the chicken and cook for 30 seconds.
- Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
- Drain well, and immediately add to the sauce.
- Toss thoroughly to entangle the arugula into the pasta strands.
- (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
- Serve immediately, sprinkling parmesan cheese over each serving.
- Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
- It is generally available during late spring and summer.
- If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.
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