Penne with Arugula and Chicken
Arugula is wilted in a roasted eggplant sauce and finished with tomatoes and balsamic vinegar. For vegetarians, omit the chicken- the sauce won't lose any of it's appeal.
Nutrition
Calories: 770 kcalCarbohydrates: 114 gProtein: 28 gFat: 21 gSaturated Fat: 3 gCholesterol: 34 mgSodium: 790 mgFiber: 7 g
Ingredients
- 1 16 to 17.6 oz. pkg. tube-shaped pasta, such as ziti or Rao's Penne Rigate
- 1 24 oz. jar Rao's Homemade Roasted Eggplant Sicillana Sauce
- 1 5 oz. pkg. Nature's Place Organic Baby Arugula
- 4 plum or Roma tomatoes quartered and chopped (about 2 cups)
- 9 oz. cooked chicken breast diced, about (1 3/4 cups)
- 1 Tbsp. balsamic vinegar
Instructions
- 1. In a large pot, bring 1 gallon water to a boil. Sprinkle in 4 tsp. salt, then add pasta and stir well. Cook 10 to 12 minutes, stirring occasionally, until just tender or al dente. Drain and return to pot.
- 2. While pasta cooks, add sauce to a large skillet over medium heat. Stir arugula into the simmering sauce, one handful at a time. The arugula will wilt and shrink significantly. Reduce heat to low.
- 3. Stir tomatoes, chicken, and vinegar into sauce. Pour sauce over pasta and toss well. Serve immediately.
- Source: Hannaford fresh Magazine, July - August 2009