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Lemony Penne with Chicken and Arugula




Source of Recipe


Confections of a Foodie Bride






List of Ingredients



• 3/4 lb penne
  
• 2 chicken breasts (12 oz)
  
• Salt
  
• Pepper
  
• 3 oz arugula (3 cups)
  
• 1 lemon, juiced and zested
  
• 2 Tbsp olive oil
  
• 1/2 cup parmesan, grated
  






Instructions



1. Cook pasta according to package directions, reserving 1/2 cup of the cooking water before draining. Cook 2 chicken breasts as desired (grilled, broiled, poached). Let sit for ~10 minutes and slice or shred.
   
2. While the pasta is cooking, place arugula, lemon juice, zest, and olive oil, tossing to combine. Place cooked pasta into the bowl immediately after draining, add chicken, and toss. Add half of the parmesan, salt and pepper to taste. Toss to combine. Add a splash of pasta water if desired.
   
3. Divide the pasta between 4 bowls and garnish with remaining cheese.
   






Final Comments


Serves 4
Adapted from Everyday Food, June 2010

Nutritional Information
Calories: 461.7 | Fat: 11.7 | Fiber 9.6
WW Points: 9