Penne with chicken breast and arugula

Ingredients for 4 servings:

• 500g penne
• 1 skinless chicken breast (approx. 400 – 500 g)
• 100 g arugula, weighed without stems
• 10 tomatoes, dried in oil
• 2 onions, red
• 4 garlic cloves
• 80 g pine nuts
• 4 tbsp olive oil
• Parmesan, freshly grated
• Salt and pepper, freshly ground
• chili powder
• Olive oil or chili oil to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Penne with petto di pollo and arugula

Dice the onions and chop the sun-dried tomatoes into small pieces. Remove the stalks from the arugula. Toast the pine nuts in a pan without oil. Cook the penne al dente according to the package instructions. Cut the chicken breasts into strips. Heat 4 tablespoons of olive oil in a pan and fry the meat strips. Season with pepper, salt, and chili (spiciness to taste). Add the onions, tomatoes, and garlic and continue to fry everything in a low pan until the onions are translucent. Add the arugula last. Fold in the penne immediately so the arugula doesn’t wilt too much. Drizzle with chili oil/olive oil, if desired. Divide among pasta plates and sprinkle with Parmesan cheese to taste.