Pasta With Chicken Tomatoes And Arugula Recipes

CHICKEN WITH ARUGULA PESTO

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
• Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
• Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
• Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

ARUGULA & CHICKEN WITH PASTA

Steps:

• Grill or bake the chicken breasts until medium-rare.
• Slice the chicken breasts into bite-sized pieces and reserve.
• Heat olive oil in a large stir-fry pan over high heat.
• Add garlic and stir-fry until golden but not burn't, about 1 minute.
• Immediately add tomatoes and chicken stock and heat to boil.
• Reduce heat and simmer for 3 minutes.
• Add arugula leaves and toss until they begin to wilt, about 30 seconds.
• Immediately toss in the chicken and cook for 30 seconds.
• Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
• Drain well, and immediately add to the sauce.
• Toss thoroughly to entangle the arugula into the pasta strands.
• (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
• Serve immediately, sprinkling parmesan cheese over each serving.
• Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
• It is generally available during late spring and summer.
• If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

BAKED CHICKEN MILANESE WITH ARUGULA SALAD AND TOMATOES

Steps:

• In a medium bowl, whisk olive oil and balsamic.
• Add tomatoes, basil and onions; season with salt and pepper. and toss.
• Set aside at least 10 minutes so the juices combine.
• Preheat oven to 450°.
• Place a large baking pan in the oven to get hot.
• Combine breadcrumbs and grated cheese in one bowl.
• In another bowl combine olive oil, lemon juice, and pepper.
• Lightly pound chicken breasts into cutlets, you should have 6.
• Wash and dry cutlets well with paper towels; season with salt and pepper.
• Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
• Remove the baking pan from the oven and spray with cooking spray.
• Place the chicken on the baking sheets and spray with olive oil spray on top.
• Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
• Remove from the oven and top with arugula and tomato salad on top.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

LINGUINI WITH CHICKEN, SUN-DRIED TOMATOES, AND ARUGULA #RAGU

Steps:

• Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
• Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside.
• Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
• Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside.
• Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2" long by ½" wide.
• In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA

Steps:

• Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
• Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.

LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA

Steps:

• In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.

PASTA WITH CHICKEN, TOMATOES AND ARUGULA

Steps:

• In a large saute pan, saute garlic in some olive oil for a few minutes, then add cherry tomatoes. Cook, stirring, on high for a minute or so, then turn the heat down to medium low, cover and cook until tomatoes burst, stirring occasionally. Flatten those that don't burst of their own accord, turn the heat up a bit and cook for a while longer until the juices thicken. Remove to a separate bowl (large enough to hold tomatoes and chicken) and wipe out pan. Bring pot of water to boil for pasta. Combine flour with a good shake (maybe 1/2 tsp each? more?) of the oregano, basil and thyme, along with salt and ground pepper. Toss chicken in flour mixture to coat. Add more olive oil to pan, and cook chicken over medium, stirring frequently, until just barely cooked through (when the smallest pieces are cooked, you're ready for the next stage). Remove chicken to bowl with tomatoes. Meanwhile, add pasta to water and monitor closely to ensure that it doesn't overcook. When it is just shy of cooked through, dip out a cup of pasta water and set aside before draining. Deglaze pan with white wine or dry vermouth. Add drained pasta, then arugula, then chicken, tomatoes and finally about half the pasta water. Stir together and cook just until arugula is wilted. Add more pasta water as needed to attain desired sauciness. Adjust salt and pepper, add some red pepper flakes if desired. Serve with grated romano.