Tricolor Penne

Part of the reason I like this dish so much is because I love arugula. 🙂 The other reason I like this dish is because it’s so colorful!

Active time: 25 minutes
Total time: 30 minutes
Makes: 6 main-dish servings

salt & pepper
2 pts. grape tomatoes
1-1/4 lbs. boneless, skinless chicken breast halves
1 T. plus 1/4 c. olive oi l
1 lb. penne rigate
2-1/2 oz. baby arugula, packed (2 cups)
1/4 c. freshly grated Parmesan cheese, plus additional for serving
1 small garlic clove

1. Heat a large pot of water to boiling on high. Add 2 teaspoons salt. Cut tomatoes in half and cut chicken into 1/2-inch chunks.
2. In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. With slotted spoon, transfer to plate.
3. To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3-4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.
4. Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 c. pasta cooking water. Drain pasta and return to pot, along with tomato mixture.
5. In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 teaspoon salt, and remaining 1/4 cup oil until smooth. (*Note*: I chop my garlic beforehand, and I usually need a little more than 1/4 cup of cooking water for my blender to have enough liquid to properly blend everything.) To pot, add arugula mixture, stirring until well combined.
6. To serve, sprinkle with additional grated Parmesan, if you like.

**Each serving has about 520 calories, 33 g protein, 61 g carbohydrates, 16 g total fat, 4 g fiber, 63 mg cholesterol, and 510 mg sodium**