Paige Approved: Garlicky Chicken Pasta with Cherry Tomatoes and Arugula

garlicy-chicken-pastaPREP: 10 min | TOTAL: 25 min
Recipe yields four servings.

  • 450-g pkg linguini or orecchiette
  • 1/3 c. garlic butter (I made mine using unsalted butter, 5 cloves of garlic, minced, 1/4 tsp fresh basil, finely chopped, and 1/4 tsp dried thyme)
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1 pint cherry tomatos, halved
  • 2 c. packed arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper

Cook pasta in a large pot of boiling water, following package directions, until al dante, 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.

Recipe from Chatelaine Magazine, Print Edition, April 2013.

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4 thoughts on “Paige Approved: Garlicky Chicken Pasta with Cherry Tomatoes and Arugula

  1. Lee says:

    Friday,June,14 2013
    The most mouth watering dish I made in a long time ,I only changed to pasta to little baby shells and that made the kid want seconds ,In this house that is a great achievement .Thanks 🙂

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