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Penne with Arugula and Chicken

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    15 minutes


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.
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
Penne with Arugula and Chicken


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 arugulainto the simmering sauce, one handful at a time. The arugula will wilt and shrinksignificantly. 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


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 770 kcal (39%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 3 g (15%)
Cholesterol 34 mg (11%)
Sodium 790 mg (33%)
Total Carbohydrates 114 g (38%)
Dietary Fiber 7 g (28%)
Protein 28 g (47%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a