Cooking with the Bubba: A series of original recipes #27- Penne With Chicken & Arugula

A nice balance of protein, vegetables and carbohydrates in a single, very tasty, pasta dish.

Ingredients (for two large servings): 8 oz. whole wheat penne, 4 chicken thighs, 4 tablespoons olive oil, 2 cloves finely diced garlic, 1/2 cup sliced red onion, 3 cups arugula leaves, 1/3 teaspoon dried oregano, 1/2 teaspoon coarsely ground black pepper, 1 1/2 cups grape tomatoes, 2/3 cup crumbled feta, 1/2 cup chicken stock, 1/4 cup flour.

Preparation: Bone the chicken thighs and cut into strips. Rinse and drain the tomatoes and arugula leaves.

Cooking: Cook the pasta until al dente in plenty of lightly salted boiling water. Drain but don't rinse. Toss with one tablespoon of the olive oil. Flour the chicken strips then, in a large non-stick skillet, brown them in the remaining olive oil. Now add the garlic, onion, and spices. Cook for about 10 minutes, stirring occasionally, until chicken thighs are nearly done. Now add the tomatoes, arugula and chicken stock. Cook for another 5 minutes. Now toss in the pasta and feta cheese. Stir well and serve.

Serve: In big bowls with a side salad. HOME