Tricolor Penne / Good Housekeeping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
salt and pepper |
2 pint(s) grape tomatoes |
1 1/4 pound(s) chicken breast halves, boneless, skinless |
1 tablespoon(s) plus 1/4 cup olive oil |
1 pound(s) penne rigate |
2 1/2 ounce(s) baby arugula, packed 2 cups |
1/4 cup(s) freshly grated parmesan cheese + additional |
1 clove(s) small clove garlic |
Directions:
1. Heat covered 6-quart pot of water to boiling on high. Add 2 tsp. salt. Cut tomatoes in half and cut chicken into 1/2 inch chunks.
2. In 12-inch skillet, heat 1 tbs. oil on medium-high until hot. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. With slotted spoon, transfer to plate.
3. To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3-4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.
4. Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot, along with tomato mixture.
5. In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 tsp. salt, and remaining 1/4 cup oil until smooth. To pot, add arugula mixture, stirring until well combined.
6. To serve, sprinkle with additional grated Parmesan, if desired.
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