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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