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Categories:
chicken olive oil lemon juice thyme pasta short garlic shallot salt freshly ground pepper arugula red bell pepper
Viewed: 44 - Published at: 7 years agoIngredients
- 1/2 pound boneless skinless chicken breast cut into bite-sized pieces
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- 2 sprigs thyme
- 4 ounces pasta short-cut -- elbow, farfalle, etc
- 1 garlic clove chopped
- 1 shallot chopped
- 1/4 teaspoon salt
- freshly ground pepper
- 4 cups arugula or baby spinach, about 4 ounces
- 1 red bell pepper cut into short, thin strips
Method
- Cut the chicken breast into bite-size pieces.
- Combine chicken, 2 teaspoons olive oil, lemon juice, and thyme in a resealable plastic bag. Place in the refrigerator and marinate for 1-2 hours, turning halfway through
- Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
- Meanwhile, heat remaining olive oil in a large non-stick skillet over medium-high heat. Add garlic and shallot and saute for 1-2 minutes, until fragrant.
- Add chicken and season with salt and freshly ground pepper. Cook for 3-5 minutes on each side, or until cooked through.
- Reduce heat to low and add the drained pasta, arugula, and bell pepper to the skillet. Stir to combine with the pasta and cook until arugula is just wilted, another minute or so.
