Friday, July 17, 2015

Pesto Chicken Penne with Arugula

When it comes to quick and easy dinners, this one ranks right up at the top.

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!

Pesto Chicken Penne with Arugula


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!)


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.


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