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Friday, March 13, 2015

Tricolor Penne Pasta


I love pasta....if I had my way I would eat it every day, the options are endless. One of my favorite dishes is Pesto. Pesto  is a sauce originating in Genoa in the Liguria region of northern Italy and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk). In this recipe I am sharing today, the pesto is made from Arugula instead of Basil. If you are in a pinch you could substitute jarred pesto, but this is so easy to make, why substitute??

INGREDIENTS

Salt and pepper
2 pt. grape tomatoes
1.25 lb. boneless, skinless chicken breast halves
1 tbsp. olive oil
0.25 c. olive oil
1 lb. penne rigate
2.5 oz. packed baby arugula (2 cups)
0.25 c. freshly grated Parmesan cheese
1 small garlic clove

DIRECTIONS

Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Cut tomatoes in half and cut chicken into 1/2-inch chunks.

In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot.

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. 

With slotted spoon, transfer to plate.

To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3 to 4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.

Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot, along with tomato mixture.

In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 teaspoon salt, and remaining 1/4 cup oil until smooth. To pot, add arugula mixture, stirring until well combined.

To serve, sprinkle with additional grated Parmesan, if you like.

From Good Housekeeping

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