With spring (eventually) coming, I wanted to post a dinner recipe that was relatively healthy and light. I use butter in this recipe, but it can always be substituted with olive oil orÂ margarine. I like adding arugula to the pasta for the color, and for the taste that it adds to the pasta.
This recipe is a good one to make after a long day of work because it can take under 30 minutes if you use leftover or store-bought chicken (I like to buy the rotisserie chicken for these kind of quick recipes). I hope you enjoy!
Cook time:Â 30 minutes
6 oz penne rice pasta
1 lemon, juiced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
1 tsp oregano
1 tsp basil
1 handful baby arugula, plus a few leaves for garnish
Breast of one chicken
1. Boil water for the pasta, then add the pasta and let boil for 1 to 2 minutes. Cover and remove from heat, let cook for about 18 minutes.
2. While the pasta cooks, shred the chicken mean by hand.
3. In a small saucepan over medium, add the oil and butter. Once the butter has melted, add the garlic and sautee for a few minutes.
4. Remove the oil from the heat, then add the herbs and the arugula to the oil so that it wilts. Once the pasta is done, drain and add to the oil. Toss the pasta and oil with the chicken and lemon juice, and salt and pepper to taste.
5. Tightly roll 2 arugula leaves, and slice intoÂ shredsÂ to garnish the pasta.