Chicken Parm Pasta Toss (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A Rachel Ray recipe that I'm keeping here for safe keeping. Ingredients:
salt |
1 lb whole wheat penne |
3 tablespoons evoo extra virgin olive oil |
1 lb boneless chicken breast, chopped into bite-size pieces |
2 teaspoons poultry seasoning |
ground black pepper |
2 -3 garlic cloves, grated |
1 large red onion, chopped |
2 pints grape tomatoes |
2 cups basil, chopped |
3 cups arugula or 3 cups baby arugula, roughly chopped |
1 cup shredded parmigiano-reggiano cheese |
Directions:
1. Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
2. While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
3. Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
4. Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
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