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