Pesto Chicken, Arugula, and Tomato Whole Wheat Pasta

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#114708

serves/makes:

ready in:
under 30 minutes

ingredients

1 pound whole wheat penne pasta
salt
3 tablespoons olive oil
2 cloves garlic
3 cups shredded, cooked chicken (such as barbecued chicken with lemon and herbs)
1 pint grape tomatoes
4 ounces arugula
6 ounces fresh mozzarella cheese
1/2 cup pesto sauce
pepper

directions

Cook pasta in salted water according to package directions until al dente. Reserve a cup of the cooking water.

Meanwhile, heat olive oil in a large saute pan over medium heat. Mince garlic and saute in olive oil for 2 minutes until soft. Add chicken and 3/4 cup reserved pasta water and cook for 3-4 minutes until chicken is heated through.

While chicken is reheating, slice grape tomatoes in half lengthwise and cut mozzarella into small cubes. After chicken has heated through, add cooked pasta, tomatoes, pesto and remaining pasta water. Toss with some pepper and salt to taste.

When ingredients are combined and heated through, remove the pasta from the heat. Stir in arugula and fresh mozzarella. Divide among individual plates and serve.