Salt
1 pound whole wheat penne (I used just regular pasta instead of whole wheat)
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces (I doubled the chicken)
2 teaspoons poultry seasoning
Ground black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped (I used an arugala/spinich mix)
1 cup shredded Parmigiano Reggiano Cheese (I used a mix of parmesan, romano, and asiago that came in a container together because I couldn't find Parmigiano Reggiano Cheese)
Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
Yield: 4 (according to the recipe, it makes a ton though at least 6 servings, or more)
I also made some rolls that are my favorite to make. I found the recipe on the food network. Here's the recipe:
Clover Leaf Dinner Rolls
1 (1/4-ounce) package dry active yeast (2 1/4 tsp.)
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
Muffin Tin
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown
Yield: 24 Rolls
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