Pasta with chicken and arugula is a complete first course. Also recommended as a summer recipe but it’s good to eat both hot and cold in all seasons. Certainly, in late spring and summer when arugula grows spontaneously, the result of this dish is excellent. Unfortunately, the same results are not achieved with the packaged one, which has a sweeter taste than the other, but we must be content as we cannot do otherwise. You should therefore come to visit us in Puglia, but above all to know our beautiful sea. Naturally, you will be welcome.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 12 oz Pasta (Penne rigate)
- 14 oz Chicken Breast
- 1.5 oz Arugula (Fresh)
- 2 Onions (Small)
- to taste Extra Virgin Olive Oil
- 1 glass White Wine
- to taste Balsamic Vinegar
- 1.25 cups Tomatoes (Not too ripe)
- to taste Black Pepper (Ground)
Preparation
For pasta with chicken and arugula, start with the chicken. In a pan, brown the diced chicken breast in extra virgin olive oil with finely chopped onion for two minutes.
Pour in the white wine and let it evaporate. Salt and cover with a lid.Then cook on low heat for about ten minutes.
Add the washed and chopped arugula, let it wilt, and turn off the heat.Meanwhile, cook the pasta al dente in a pot of boiling water for 7/8 minutes, which is generally the time indicated on the package.
Drain the penne and season with the small chicken cubes, arugula, and diced raw tomatoes.
Add more balsamic vinegar at the table for those who like it.Enjoy the special and tempting pasta with chicken and arugula as a first course or even as a single dish, especially for those with appetite problems
In any case, the pasta can be prepared the day before in special circumstances. However, be very careful with the cooking time, a maximum of four/five minutes from boiling.
Pasta with Chicken and Arugula
Tips for the pasta with chicken and arugula recipe: Using a thermal bag, you can transport the pasta without risks (as is usually done for all cold pasta) to eat it even on trips, at the sea, and elsewhere. Besides this, do not forget that balsamic vinegar, which is the peculiarity of the recipe. Additionally, the extra touch of black pepper is the right spice. The hot chili is also good, but not everyone uses and tolerates it. Basically, the taste is personal. Certainly recommended is also the pasta with cream and chicken. Also, come and peek on my Pinterest board THE COOK WHO RECOVERS
