Rotelle With Arugula, Bacon, And Chicken
|Rotelle/Other corkscrew pasta||1 Pound|
|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.