Spring Chicken Pasta
Chicken Pasta w/ Ricotta & Veggies &
Tomato Crostini
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients:
- 2 boneless, skinless chicken breasts (about 2 pounds)
- 1 pkg arugula
- 8 oz flat pasta noodle
- 1 Italian baguette
- 1 lb cherry tomatoes, sliced in half
- 8 oz ricotta cheese
Procedure:
- Boil noodles per box instructions
- Preheat oven to 400 degrees, slice bread to make small 1 inch thick slices, spread w/ cheese and half of the amount of tomatoes (with two on each slice), toast 5 minutes
- While bread is toasting slice chicken breasts into chunks
- Remove bread from oven (I like to sprinkle with a little salt and a drizzle of olive oil)
- Add oil to skillet and cook chicken until no longer pink, about 5 minutes
- Add drained pasta, arugula and tomatoes
- Stir to combine and continue to cook until flavors marry, around 5 minutes
- Drizzle with olive oil and serve with bread