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Rotelle With Arugula, Bacon, And Chicken

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  Rotelle/Other corkscrew pasta 1 Pound
  Bacon slices 6
  Chicken breasts 3⁄4 Pound
  Garlic 3 Clove (15 gm)
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned pasta 29 Ounce
  Tomatoes 1⁄2 Cup (8 tbs)
  Shredded arugula 6 Cup (96 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Coarsely ground pepper 3⁄4 Teaspoon

1. In a large pot of boiling salted water, cook pasta until tender but still firm, 10 to 12 minutes. Drain in a colander.
2. Meanwhile, in a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Drain on paper towels. Add chicken to drippings in pan and cook over medium heat, turning once, until golden and white throughout, 3 to 5 minutes. Remove chicken and cut into thin strips.
3. Add garlic and cook, stirring, until softened, 1 to 2 minutes. Add wine and tomatoes and bring to a boil. Boil 3 minutes to reduce slightly. Stir in arugula.
4. Toss pasta with sauce and chicken. Add cheese and pepper and toss again.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 556 Calories from Fat 60

% Daily Value*

Total Fat 7 g11%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 40.7 mg13.6%

Sodium 679.6 mg28.3%

Total Carbohydrates 93 g31.1%

Dietary Fiber 10.3 g41.2%

Sugars 12.7 g

Protein 31 g62.8%

Vitamin A 120% Vitamin C 68.5%

Calcium 50.4% Iron 35.1%

*Based on a 2000 Calorie diet

Rotelle With Arugula, Bacon, And Chicken Recipe