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Pan-Fry

Penne with Arugula and Chicken
Ingredients
16 oz Pasta, penne rigate, enrich, dry
24 oz Italian Mushroom and Eggplant Sauce with Linguine-04
5 oz Hannaford Inspirations Baby Arugula
4 each Roma tomatoes, seeded and chopped
9 oz boneless skinless chicken breast
1 tablespoon Balsamic vinegar
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Penne with Arugula and Chicken

Penne with Arugula and Chicken

Penne with Arugula and Chicken
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
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

 
 
 
 
 
 
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