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Chicken Parm Pasta Toss
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salt | |
1lb. | whole wheat pasta |
3 tbsp. | evoo |
1lb. | boneless, skinless chicken breast or thighs, chopped into bite-sized pieces |
2 tsp. | poultry seasoning |
ground black pepper | |
2-3 | garlic cloves, chopped or grated |
1 large | red onion, chopped |
2 pints | grape tomatoes |
2 cups | basil, chopped |
3 cups | arugula or baby arugula, roughly chopped |
1 cup | shredded Parmigiana Reggiano |
1. Fill a large pasta pot with water and place it over high heat. Once water comes 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 reserve a mug full of starchy cooking water, then drain and reserve.
2. While the water is coming to a boil, place a large skillet over high heat with 3 turns of the pan of evoo, about 3 tbsp. Season the chicken with the poultry seasoning, salt and pepper and then add to the preheated skillet. Cook the chicken until golden brown and cooked through, about 3-4 min. per side.
3. Once the chicken is brown, add garlic and unions to the pan and cook until softened, about 5 min. Add the tomatoes and cover the pan. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 min. 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.
4. Add the drained pasta and reserve starchy water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 min. Remove the pan from the heat and stir in the basil and cheese.
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