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Rotelle With Arugula, Bacon, And Chicken

Web20.Chickens's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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