Recipe
Rigatoni with Chicken, Tomatoes and Roquette
Prep Time: 20 min
Cook Time: 25 min
Serves: 4
This light-tasting pasta dish is packed with the best late-harvest flavours of early fall. Peppery arugula adds an unusual flavour note to this dish, pairing beautifully with cherry tomatoes, basil, and Asiago cheese.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken breast(s)
1/2 lb (0.3 kg)
rigatoni pasta
1/2 lb (0.3 kg)
ditalini pasta
5 oz (145 g)
arugula (rocket)
1 tbsp (15 mL)
olive oil
4 tsp (20 mL)
olive oil
10 oz (285 g)
cherry tomatoes
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
black pepper
1/2 cup (125 mL)
basil, fresh, minced
1/4 cup (60 mL)
Asiago cheese, grated
4
sprigs basil, fresh
Instructions
1
Cook the pasta according to package directions in unsalted water.
2
While the pasta is cooking, cut the chicken breast into bite-size pieces. Heat olive oil over medium-high heat in a non-stick pan. Sauté chicken pieces until lightly browned and cooked through.
3
Before draining pasta reserve ¼ cup (60 mL) of hot cooking liquid. Drain pasta. Add hot liquid and hot pasta to a large serving bowl. Toss in the fresh arugula and let sit a few minutes to wilt.
4
Add chicken to bowl with the cooked pasta and arugula.
5
Cut the cherry tomatoes in half or quarters if they are larger. Heat the oil in a large non-stick pan over medium-high heat. Add tomatoes and cook for one minute until heated through but not falling apart. Add to the bowl with the pasta and chicken.
6
Toss and season well with salt, pepper and minced fresh basil.
7
To serve, divide among 4 serving plates. Top with the shredded Asiago cheese and a sprig of fresh basil.