Penne with Chicken Breast and Arugula

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g penne
  • 1 skinless chicken breast (approx. 400 - 500 g)
  • 100 g rocket, weihed without stalks
  • 10 tomato (s), dried in oil
  • 2 onion (s), red
  • 4 clove (s) garlic
  • 80 g pine nuts
  • 4 tablespoon olive oil
  • Parmesan, freshly grated
  • Salt and pepper, freshly ground
  • Chilli powder
  • Olive oil or chilli oil to taste
Penne with Chicken Breast and Arugula
Penne with Chicken Breast and Arugula

Instructions

  1. Cut the onions into small cubes and the sun-dried tomatoes into small pieces. Remove the stalks from the rocket.
  2. Roast the pine nuts in a pan without oil. Cook the penne al dente according to the instructions on the packet.
  3. Cut the chicken breasts into strips. Heat 4 tablespoons of olive oil in a pan and fry the strips of meat. Season with pepper, salt and chilli (heat to taste). Add onions, tomatoes and garlic and continue frying everything on a small pan until the onions are translucent. Finally add the rocket. Fold in the penne immediately so that the rocket does not become too withered. Drizzle with chilli oil / olive oil if necessary.
  4. Spread on pasta plates, sprinkle with parmesan to taste.

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