Roasted Chicken And Penne
From kristopher 15 years ago
- 2 hours to make
- Serves 2 people
From an old Bon Appétit mag.
Ingredients
- 8oz whole wheat penne pasta shopping list
- 2-4 cups shredded roasted chicken breasts sans skin (pre-purchased) shopping list
- 2 tablespoons of olive oil shopping list
- 5 large garlic cloves, chopped shopping list
- 3 12oz bags cherry tomatoes shopping list
- 3/4 teaspoon dried crushed red pepper shopping list
- 1/2 cup feta cheese shopping list
- 4-6 cups arugula shopping list
How to make it
- Preheat oven to 475°F.
- Mix cherry tomatoes, garlic, crushed red pepper, and olive oil on rimmed baking sheet. Add a dash of salt and pepper.
- Bake 'till the tomatoes are soft and beginning to brown, stirring occasionally. Takes about 20 minutes.
- Move everything (juices too) from the baking sheet, to large skillet. Add pre-cooked chicken to the skillet and simmer for 5 minutes.
- Cook the penne until just tender but still firm to bite (8-10 minutes).
- Ladle out 1/4 cup of water from the penne pot and keep to the side.
- Drain the pasta and put back into pot.
- Add the tomato mixture, arugula, and 1/4 cup cooking water to the penne.
- Toss over medium heat just until arugula begins to wilt (~30 seconds).
- Season with salt and pepper.
- Transfer pasta to bowl.
- Sprinkle with feta cheese.
- Serve.
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