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PrintCavatappi with Chicken, Tomatoes and Roquette
This light-tasting pasta dish is packed with the best late-harvest flavours of early fall. Peppery arugula adds an unusual flavour note to this dish, pairing beautifully with cherry tomatoes, basil, and Asiago cheese.
![[+]](/images/uploads/recipes/2010/Dec/30/440_view.jpg)
Cavatappi with Chicken, Tomatoes and Roquette
1 lb
boneless, skinless chicken breasts
450 g
1/2 lb
cavatappi pasta
250 g
or
1/2 lb
ditalini pasta
250 g
5 oz
arugula (rocket)
125 g
1 Tbsp + 4 tsp
olive oil
15 mL + 20 mL
10 oz
cherry tomatoes
285 g
1/2 tsp
salt
2.5 mL
1/2 tsp
black pepper
2.5 mL
1/2 cup
basil, fresh, minced
125 mL
1/4 cup
Asiago cheese, grated
60 mL
4 sprigs
basil, fresh
4 sprigs
Preparation
Serves 4
Cook time :
25 min
|
Preparation time :
20 min
Cavatappi with Chicken, Tomatoes and Roquette
1
Cook the pasta according to package directions in unsalted water.
2
While the pasta is cooking, cut the chicken breast into bite-size pieces. Heat olive oil over medium-high heat in a non-stick pan. Sauté chicken pieces until lightly browned and cooked through.
3
Before draining pasta reserve ¼ cup (60 mL) of hot cooking liquid. Drain pasta. Add hot liquid and hot pasta to a large serving bowl. Toss in the fresh arugula and let sit a few minutes to wilt.
4
Add chicken to bowl with the cooked pasta and arugula.
5
Cut the cherry tomatoes in half or quarters if they are larger. Heat the oil in a large non-stick pan over medium-high heat. Add tomatoes and cook for one minute until heated through but not falling apart. Add to the bowl with the pasta and chicken.
6
Toss and season well with salt, pepper and minced fresh basil.
7
To serve, divide among 4 serving plates. Top with the shredded Asiago cheese and a sprig of fresh basil.
Notes: This pretty coloured pasta dish relies on a salad green called roquette (rocket) or arugula. It is easily grown in the garden or a window box and has a fresh, peppery flavour.
Developed for CFC by Nancy Guppy, RD, MHSc.
Developed for CFC by Nancy Guppy, RD, MHSc.
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