Chicken Pasta w/ Ricotta & Veggies & 

Tomato Crostini

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:

1. Boil noodles per box instructions
2. 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
3. While bread is toasting slice chicken breasts into chunks
4. Remove bread from oven (I like to sprinkle with a little salt and a drizzle of olive oil)
5. Add oil to skillet and cook chicken until no longer pink, about 5 minutes
6. Add drained pasta, arugula and tomatoes
7. Stir to combine and continue to cook until flavors marry, around 5 minutes
8. Drizzle with olive oil and serve with bread

ENJOY!!!!