Ingredients

The following ingredients have 4 Servings
  • Salt
  • 1 pound whole wheat penne
  • 3 tablespoons EVOO Extra Virgin Olive Oil
  • 1 pound boneless
  • skinless chicken breast or thighs
  • chopped into bite-size pieces
  • 2 teaspoons poultry seasoning
  • Black pepper
  • 2 to 3 garlic cloves
  • finely 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 Parmigiano Reggiano cheese

Instruction

  • Fill a large pasta pot with water and place it over high heat
  • Once the water comes up to a boil, salt it and drop in the pasta
  • Cook the pasta to al dente according to package directions
  • Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve
  • While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons
  • Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet
  • Cook the chicken until golden brown and cooked through, 4 minutes per side
  • Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes
  • Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid
  • Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they havent started to burst open by that time, mash them lightly with a potato masher or wooden spoon)
  • Season the mixture with salt and pepper
  • Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute
  • Remove the pan from the heat and stir in the basil, arugula, and cheese
  • Serve