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.


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


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.