from Sue
- 3 12-ounce bags cherry tomatoes
- 2 tablespoons olive oil
- 5 large garlic cloves, chopped
- 3/4 teaspoon dried crushed red pepper
- 2 cups shredded roasted chicken breasts without skin
- 8 ounces penne pasta
- 6 cups arugula leaves
- 1/2 cup crumbled feta cheese (about 3 ounces)
preparation
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.
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