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Chicken parm pasta toss
Nb persons: 4
Yield:
Preparation time:
Total time:
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INGREDIENTS | |
1 pound | whole wheat penne pasta |
3 tablespoons | extra virgin olive oil, (EVOO) |
1 pound | boneless, skinless chicken breasts or thighs, chopped into bite-size pieces |
2 teaspoons | poultry seasoning |
Salt | |
freshly ground black pepper | |
2-3 | garlic cloves, finely chopped or grated |
1 large | red onion, chopped |
2 pints | grape tomatoes |
2 cups | fresh basil, chopped |
3 cups | arugula or baby arugula, roughly chopped |
1 cup | shredded Parmigiano Reggiano cheese |
Serves 4 PREPARATION Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente, according to the package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve. While the water is coming up to a boil, place a large skillet over high heat with three turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper, then add it to the pre-heated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side. Once the chicken is golden brown, add the garlic and onion to the pan and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper. Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula and cheese. Serve. OTHER RECIPES YOU MIGHT LIKE Chicken with Apple Gravy, Rice Pilaf and Green Beans | |
Spinach, Artichoke and Chicken Penne |
Chicken Parmigiano with Polenta
Cobb Pasta Toss
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