Arugula & Chicken With Pasta

READY IN: 35mins




  • 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.