ARUGULA & CHICKEN WITH PASTA
This recipe was developed by PASTA PRESS and printed in their magazine. This is one favorite impromptu dish during the summer months when arugula is plentiful. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of the pan-roasted garlic and fresh tomatoes.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grill or bake the chicken breasts until medium-rare.
- Slice the chicken breasts into bite-sized pieces and reserve.
- Heat olive oil in a large stir-fry pan over high heat.
- Add garlic and stir-fry until golden but not burn't, about 1 minute.
- Immediately add tomatoes and chicken stock and heat to boil.
- Reduce heat and simmer for 3 minutes.
- Add arugula leaves and toss until they begin to wilt, about 30 seconds.
- Immediately toss in the chicken and cook for 30 seconds.
- Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
- Drain well, and immediately add to the sauce.
- Toss thoroughly to entangle the arugula into the pasta strands.
- (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
- Serve immediately, sprinkling parmesan cheese over each serving.
- Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
- It is generally available during late spring and summer.
- If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.
CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO
Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CHICKEN AND ARUGULA PASTA SALAD RECIPE - (4.5/5)
Provided by barbie24
Number Of Ingredients 11
Steps:
- 1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. 2. Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes. 3. Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt. 4. Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
DUBLINER CHICKEN WITH PASTA, PANCETTA AND ARUGULA
This recipe was on the Kerrygold.com website and also in a magazine (not sure which one). Be sure to get the Kerrygold cheese. I can't find the Kerrygold butter, but the cheese is a must! NUM!! (Prep and Cook time is approx.)
Provided by Kelvball22
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
- Remove from skillet and keep warm.
- Melt butter in same skillet over medium heat.
- When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
- Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
- Season to taste with salt and pepper.
- Stir in arugula, cheese and pine nuts and toss lightly.
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