Updated Nov 24, 2014Chatelaine
- COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Drain and return to pot.
- MELT 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chicken is no longer pink, 2 to 3 min. add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, 3 to 4 min. Transfer chicken, tomatoes and liquid into pasta pot. stir in arugula, salt and pepper.
NutritionCalories 654, Protein 31 g, Carbohydrates 90 g, Fat 19 g, Fibre 5 g, Sodium 384 mg.
Chicken & fresh-veg pasta, Pair it with: A weighty white.
An entry-level Australian viognier, it has a heady perfumed nose of exotic fruits and dried apricots leading to a textured palate that pairs splendidly
with poultry dishes such as this quick pasta. Our pick: Yalumba Y Series Viognier, Australia, $18.