Pesto, chicken, roasted peppers, and arugula are the stars of this tasty, summery dish, and can easily be adapted to your personal tastes. I think it would be divine with some Feta, and if you love roasted peppers, you can add more of them (I have a choosy eater at home who isn't a fan, so I kept the amount light).
I love how all the flavors come together in a light, yet robust blend. A wonderful go-to meal that comes together in about 20 minutes!
Ingredients:
8 oz Penne pasta
1 Tbs olive oil
6 chicken tenders (or 3 breasts), cut into bite-sized pieces
2 cloves garlic
1/2 c. pesto
1/3 c. roasted peppers (diced)
1/4 c. grated Romano cheese
2 c. Arugula
cherry tomatoes (as many as you like!)
Directions:
In a medium pot, bring water to a boil and cook the pasta according to the package directions. When done, drain and place in a large bowl and set aside.
Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is fragrant (about 2 minutes). Add the sliced chicken and cook until the chicken gets a nice golden color around the edges. Place the chicken in the bowl with the pasta.
Add the pesto and peppers to the chicken and pasta and allow to cool for a few minutes so that the mixture is warm but not hot. Add the cheese, arugula, and tomatoes and stir until well combined.
Enjoy!
Enjoy!
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