Cook the pasta according to package directions in unsalted water.
While the pasta is cooking, cut the chicken breast into bite-size pieces. Heat olive oil over medium-high heat in a non-stick pan. Sauté chicken pieces until lightly browned and cooked through.
Before draining pasta reserve ¼ cup (60 mL) of hot cooking liquid. Drain pasta. Add hot liquid and hot pasta to a large serving bowl. Toss in the fresh arugula and let sit a few minutes to wilt.
Add chicken to bowl with the cooked pasta and arugula.
Cut the cherry tomatoes in half or quarters if they are larger. Heat the oil in a large non-stick pan over medium-high heat. Add tomatoes and cook for one minute until heated through but not falling apart. Add to the bowl with the pasta and chicken.
Toss and season well with salt, pepper and minced fresh basil.
To serve, divide among 4 serving plates. Top with the shredded Asiago cheese and a sprig of fresh basil.
- Serves: 4
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) boneless, skinless chicken breast(s)
- 1/2 lb (0.3 kg) rigatoni pasta
- 1/2 lb (0.3 kg) ditalini pasta
- 5 oz (145 g) arugula (rocket)
- 1 tbsp (15 mL) olive oil
- 4 tsp (20 mL) olive oil
- 10 oz (285 g) cherry tomatoes
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) black pepper
- 1/2 cup (125 mL) basil, fresh, minced
- 1/4 cup (60 mL) Asiago cheese, grated
- 4 sprigs basil, fresh
This pretty coloured pasta dish relies on a salad green called roquette (rocket) or arugula. It is easily grown in the garden or a window box and has a fresh, peppery flavour.