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Chicken Parm Pasta Toss

Recipe information

  • Yield

    serves 4

Ingredients

Salt
1 pound whole-wheat penne pasta
3 tablespoons EVOO (extra-virgin olive oil)
1 pound boneless skinless chicken breasts or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Black pepper
1 medium red onion, chopped
2 to 3 garlic cloves, finely chopped or grated
2 pints grape tomatoes
2 cups fresh basil leaves, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano-Reggiano cheese

Preparation

  1. Step 1

    Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: Before draining, reserve a cup of the starchy cooking liquid.

    Step 2

    While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken pieces with the poultry seasoning, salt, and pepper, then add to the hot skillet. Cook the chicken until it’s golden brown and cooked through, 4 minutes per side.

    Step 3

    Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add the garlic, then cook for a couple minutes more. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6 or 7 minutes. Use a wooden spoon to mash or crush any tomatoes that do not burst on their own. Season the sauce with salt and pepper.

    Step 4

    Add the drained pasta and reserved starchy cooking water to the skillet, toss for 1 minute, and turn off the heat. Add the basil, arugula, and cheese and toss for a minute more, then serve in shallow bowls.

Rachael Ray's Look + Cook
TagsPastaPasta SaladPenneChickenPoultryGrape TomatoTomatoVegetableArugulaLeafy GreensMainDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSauteCookbooks
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