If you make the pesto and chicken ahead of time, you have dinner during the week in no time at all! This is good with the shredded meat from one large breast of Brined, Roasted Chicken .
The pesto is a slight twist on the classic basil pesto. Too many times I will buy a large tub of arugula, only to end up working late, ordering in, meeting friends for dinner, etc. This is a great way to use up arugula that is gasping for its last breath!
For the pesto (this makes about 1 c. pesto, you'll have leftovers):
1 container baby arugula (about 5 cups)
1/2 c. pine nuts
2 cloves garlic
1/2 c. parmesan cheese or more to taste
Olive oil, about 3/4 c.
Pulse arugula, pine nuts, cheese and garlic in a food processor. With the food processor running, slowly drizzle in olive oil. Reserve about 1/2 c. pesto for this recipe and refrigerate or freeze the rest. Pesto freezes EXTREMELY well.
Ziti with Chicken, Cherry Tomatoes, Arugula Pesto and Feta
(makes enough for 2 hungry people plus a lunch the next day)
2 c. shredded, cooked chicken (the meat from one large bone-in chicken breast)
1 c. cherry tomatoes, quartered
1/2 c. arugula pesto
1/2 c. parmesan cheese
1/2 c. feta cheese
1/2 ziti, penne or other short pasta
Boil water for pasta. Add pasta and cook per package directions. Drain and reserve 1/2 c. pasta water.
Spray a large skillet with cooking spray. Add shredded chicken and cook over medium heat until warmed, about 3-4 minutes. Add tomatoes and pesto and mix well.
Add pasta and stir well to coat with sauce. If necessary, use the reserved pasta water to thin the sauce to coat the pasta.
Sprinkle in the parmesan, crumble the feta and mix well. Enjoy!