Description
This chicken pasta dish combines tender chicken breasts, whole grain pasta, fresh vegetables, and a zesty dressing for a flavorful meal.
Ingredients
Scale
- 4 Boneless Skinless Chicken Breasts
- 1½ tablespoons Olive Oil
- 4 Garlic Cloves (minced)
- to taste Kosher salt and freshly ground black pepper
- 12 ounces Dry Penne or Fusilli Pasta (use whole grain pasta, or gluten-free)
- 2–3 tablespoons Chopped Fresh Thyme
- 2 tablespoons Fresh Chopped Oregano (or dried)
- 2 Cups Cherry Tomatoes (halved)
- 1 Yellow Bell Pepper (seeds removed, thinly sliced)
- ½ Cup Green Olives (sliced in half)
- 1 medium Red Onion (thickly sliced)
- ⅓ Cup Ground Parmesan Cheese
- 3 Cups Packed Arugula (roughly chopped)
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons White Wine Vinegar
- 1 teaspoon Honey
- 1 Garlic Clove (pressed or minced)
- Pinch crushed red pepper flakes
- to taste Kosher salt and freshly ground black pepper
Instructions
- In a small bowl, add all the dressing ingredients (4 tablespoons Extra Virgin Olive Oil, 2 tablespoons White Wine Vinegar, 1 teaspoon Honey, 1 Garlic Clove, Pinch crushed red pepper flakes, and Kosher salt and freshly ground black pepper) and whisk until well combined. Set aside.
- Meanwhile, cook the 12 ounces of Dry Penne or Fusilli Pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water, and transfer to a large mixing bowl. Set aside.
- While the pasta is cooking, prepare the chicken by slicing the 4 Boneless Skinless Chicken Breasts crosswise to create long strips.
- In a mixing bowl, combine 1 tablespoon of the 1½ tablespoons Olive Oil with the 2-3 tablespoons Chopped Fresh Thyme, 2 tablespoons Fresh Chopped Oregano, 4 Garlic Cloves (minced), and a pinch of Kosher salt and freshly ground black pepper.
- Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
- Transfer the chicken along with any accumulated juices to the pasta bowl. Add the Yellow Bell Pepper (chopped), Red Onion (diced), Cherry Tomatoes (halved), Green Olives (halved), Ground Parmesan Cheese, and Arugula.
- Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.
Notes
- This dish can be served warm or chilled.
- Feel free to substitute gluten-free pasta if needed.
- For extra flavor, add more herbs or spices as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg