Ingredients

The following ingredients have 2 Servings
  • 1 sprig Basil
  • 1 lemon
  • 3 ozs Ricotta cheese
  • salt
  • peppers
  • 0.5 bunch Arugula
  • 1 Tbsp honey
  • 2 Tbsps olive oil
  • 1 Tbsp Pine nuts
  • 12 ozs Chicken breasts
  • 4 ozs short Whole Grain Pasta (ie. penne)
  • 2 tomatoes

Instruction

  • Rinse basil, shake dry, pluck 5 leaves and chop finely. Squeeze lemon. Measure 1 tablespoon juice and mix with the chopped basil and the ricotta. Season with salt and pepper.
  • Clean arugula, rinse and spin dry.
  • Mix 2 tablespoons lemon juice with honey and season with salt and pepper. Whisk in 1 tablespoon olive oil.
  • Lightly toast the pine nuts in a dry skillet. Remove and set aside.
  • Rinse chicken breasts and pat dry. Season with salt and pepper. Heat the remaining oil in the skillet. Fry chicken on each side for 3-4 minutes.
  • Add enough water to cover the bottom of the skillet. Cover and cook over medium heat for an additional 4 minutes. If necessary, pour in some more water.
  • Meanwhile, cook pasta according to package directions in plenty of boiling salted water until al dente.
  • Rinse the tomatoes, cut into quarters, remove seeds and cut into fine strips.
  • Remove chicken from skillet, let cool slightly and dice.
  • Drain the pasta and while still warm, mix with chicken, tomatoes and pine nuts in a bowl.
  • Fold in sauce and arugula leaves. Dollop ricotta on the salad in small spoonfuls and serve immediately.