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salt Pasta evoo chicken breasts poultry seasoning black pepper red onion garlic pints grape tomatoes fresh basil arugula cheese
Viewed: 77 - Published at: 7 years agoIngredients
- Salt
- 1 pound whole-wheat penne pasta
- 3 tablespoons EVOO (extra-virgin olive oil)
- 1 pound boneless skinless chicken breasts or thighs, chopped into bite-size pieces
- 2 teaspoons poultry seasoning
- Black pepper
- 1 medium red onion, chopped
- 2 to 3 garlic cloves, finely chopped or grated
- 2 pints grape tomatoes
- 2 cups fresh basil leaves, chopped
- 3 cups arugula or baby arugula, roughly chopped
- 1 cup shredded Parmigiano-Reggiano cheese
Method
- Bring a large pot of water to a boil for the pasta.
- Salt the water and cook the pasta to al dente.
- Heads up: Before draining, reserve a cup of the starchy cooking liquid.
- While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO.
- Season the chicken pieces with the poultry seasoning, salt, and pepper, then add to the hot skillet.
- Cook the chicken until its 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 the garlic, then cook for a couple minutes more.
- 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 or 7 minutes.
- Use a wooden spoon to mash or crush any tomatoes that do not burst on their own.
- Season the sauce with salt and pepper.
- Add the drained pasta and reserved starchy cooking water to the skillet, toss for 1 minute, and turn off the heat.
- Add the basil, arugula, and cheese and toss for a minute more, then serve in shallow bowls.
