Description
A quick and easy dinner with just 6 ingredients for the pasta, this healthy meal can be made in just under a half hour. It’s our go-to when in a rush and when we have loads of fresh arugula, which is always a staple in our fridge. Add a side of protein with chicken or shrimp. This recipe calls for chicken.
Ingredients
Scale
FOR THE CHICKEN
- 2 large chicken breasts
- 2–3 tbsp Italian sofrito style spice by Trader Joe’s
- 2–3 tbsp extra virgin olive oil
FOR THE PASTA
- 1 box (1 pound) bowtie/farfalle Pasta
- 5 oz arugula
- ½ cup whole milk
- 8 oz mascarpone cheese
- Juice of 1 lemon
- ¼ freshly shaved Parmesan cheese
Instructions
- Butterfly chicken breasts with the help of a sharp knife.
- Put the chicken in a sheet pan and sprinkle Italian Sofrito Style Spice on both sides. Now brush the breasts with extra virgin olive oil.
- Preheat the oven to 375 °F and place the sheet pan in it. Cook for 10 minutes and boil the pasta according to the package instructions while the chicken is being cooked.
- Take a blender and add arugula, whole milk, Mascarpone Cheese, and lemon juice. Blend for 2-3 minutes or until you get a thick sauce.
- When the pasta gets cooked, strain it in the colander and add it to a mixing bowl. Pour in arugula sauce and mix well.
- Shave it with parmesan cheese all over and mix again.
- Your arugula pasta is ready. Put it on the serving plate and serve it with the baked chicken. Don’t forget to add olive oil and shaved parmesan to the pasta and chicken before serving.
Keywords: arugula pasta, arugula pasta dinner