PREP: 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.