italian chicken salad pasta.
Let’s talk stuff.
You have it, right? Me too.
Let’s talk about how I’ve inherited about 368 different items from my parents in the last week due to an awesome move they’re making (self-centered? yes, they’re moving my way…). So consequentially, while blessed with a ton of gorgeous new items, I simply have a tiny house and don’t have much room for 12 white towels or 4 full sets of plates. It’s enough that I have to find a place for the 49 new hand-me-down spices that I’ve crammed into our cabinet (Lord help me when I attempt to search for Cardamom the next time I’m cooking).
But I’m reading this pretty life-giving book about doing away with excess and how life-changing it might be if the rich (and that’s most of us) knew the poor. So I decided to find people – REAL PEOPLE – to get these items to. Yes, I thought 52 times about hauling the 4 large boxes full of stuff to Goodwill but instead I’ve been asking, searching, praying for people who need these items.
The short ending to the story is this: I gave every last item to a friend who was at my house on Monday and who coincidentally was planning on stopping by a low income apartment building on her way home to visit someone she knew who indicated she and those around her in their building could use my items. Wow. 2 days later I’m still stunned.
I wish I had an eloquent way to transition into this (potentially) gluten free pasta toss. It was good. It was easy. I made it while I was re-organizing every last closet in our house after inheriting so many wonderful new items. That’s it. Just give it a go.
Here’s the lineup: pasta (brown rice, whole wheat or regular), chicken, red onion, roma tomatoes, garlic, asiago or parmesan cheese, arugula and basil.
…and add the basil and arugula, then top with cheese.
Admittedly your kids might pick around the green stuff but if they are anything like my kids they’ll gobble the pasta with chicken right up!
A fantastic(ally) easy weeknight pasta dish! Enjoy.
Italian Chicken Salad Pasta
(adapted from Rachael Ray’s Look + Cook – serves 4)
What You’ll Need:
1/2 pound brown rice penne pasta
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
2 teaspoons italian seasoning
salt and pepper
1 medium red onion, chopped
3 garlic cloves, chopped
4 roma tomatoes, chopped
2 cups fresh basil leaves, chopped
3 cups arugula
1/2 cup shredded asiago or parmesean cheese
Bring pasta water to a boil in a large pot. Salt the water and cook pasta according to the package instructions. Before draining, reserve 1 cup of the pasta water.
While water is boiling, place a large skillet over medium-high heat with the olive oil. Season chicken with italian seasoning, salt and pepper and add to the skillet. Cook until chicken is golden brown and cooked through, about 6-8 minutes. Once chicken is cooked, add onions and cook until softened, about 5 minutes. Add garlic and cook 1-2 more minutes. Add tomatoes and cover pan with a lid. Cook, stirring occasionally, until the tomatoes soften, about 6-7 minutes. Season with salt and pepper.
Add drained pasta and water to the skillet, toss 1 minute, then turn off the heat. Add basil, arugula and cheese and toss for a minute more. Serve immediately.
471 calories per serving
18 grams of fat
3 grams fiber
34 grams protein
Did you give it a try? Leave me a comment below or head over to Facebook and let me know what you think!