Roasted Chicken And Penne |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 2 |
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From an old Bon Appétit mag. Ingredients:
8oz whole wheat penne pasta |
2-4 cups shredded roasted chicken breasts sans skin (pre-purchased) |
2 tablespoons of olive oil |
5 large garlic cloves, chopped |
3 12oz bags cherry tomatoes |
3/4 teaspoon dried crushed red pepper |
1/2 cup feta cheese |
4-6 cups arugula |
Directions:
1. Preheat oven to 475°F.
2. Mix cherry tomatoes, garlic, crushed red pepper, and olive oil on rimmed baking sheet. Add a dash of salt and pepper.
3. Bake 'till the tomatoes are soft and beginning to brown, stirring occasionally. Takes about 20 minutes.
4. Move everything (juices too) from the baking sheet, to large skillet. Add pre-cooked chicken to the skillet and simmer for 5 minutes.
5. Cook the penne until just tender but still firm to bite (8-10 minutes).
6. Ladle out 1/4 cup of water from the penne pot and keep to the side.
7. Drain the pasta and put back into pot.
8. Add the tomato mixture, arugula, and 1/4 cup cooking water to the penne.
9. Toss over medium heat just until arugula begins to wilt (~30 seconds).
10. Season with salt and pepper.
11. Transfer pasta to bowl.
12. Sprinkle with feta cheese.
13. Serve.
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