Linguine with Chicken, Arugula and Sun-Dried Tomatoes

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Linguine with Chicken, Arugula and Sun-Dried Tomatoes

Linguine with Chicken, Arugula and Sun-Dried Tomatoes
1 warm rotisserie chicken
1 (9- oz.) package fresh Buitoni Linguine Pasta
1/3 cup julienne cut oil-packed sun-dried tomatoes, undrained
1/4 cup thinly slivered Christopher Ranch roasted garlic
3 bunches fresh arugula (about 3 cups)
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste

Prep: 15 minutes, Cook: 10 minutes, Serves: 6

Remove and discard skin and bones from chicken and tear meat into bite-size pieces; set aside. Bring a large pot of salted water to a boil; add pasta and cook for 2 to 3 minutes; drain. In a large skillet, sauté sun-dried tomatoes and garlic over medium heat. With arugula still in a bunch, cut tops (green leafy part) into 3/4-inch slices. Add to the skillet and cook for just a few minutes until arugula is wilted. Add chicken and hot cooked pasta to the skillet and toss well to mix. Cook over medium heat for 2 minutes to heat all ingredients. Add cheese and toss again. Season with salt and pepper. Drizzle with additional oil from sun-dried tomatoes, if desired. 

Nutritional Information:
290 calories, 28 g protein, 9 g fat, 27 g carbohydrate, 2 g fiber, 89 mg cholesterol, 205 mg sodium


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