Pasta with Chicken and Arugula Pesto

Pasta with chicken and arugula pesto is a flavorful dish that combines the sweetness of chicken with the fresh and slightly spicy taste of arugula. Here is an Italian twist on the dish:

Ingredients

• 320 g of pasta (penne, fusilli or another shape of your choice)
• 2 chicken breasts
• 100 g of fresh arugula
• 30 g of grated Parmesan cheese
• 30 g of pine nuts
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by bringing a pot of salted water to a boil for the pasta.
2. In the meantime, prepare the arugula pesto: wash and dry the arugula. In a food processor, combine the arugula, pine nuts, Parmesan cheese, garlic clove, and blend while adding extra virgin olive oil until a creamy consistency is achieved. Season with salt and pepper.
3. Cut the chicken breast into cubes or strips and cook in a pan with a drizzle of extra virgin olive oil, salting and peppering to taste, until golden brown and cooked through.
4. Cook the pasta until al dente according to the package instructions.
5. Drain the pasta and reserve a cup of the cooking water.
6. Mix the pasta with the arugula pesto, adding a little of the cooking water to make it creamier.
7. Add the chicken cubes to the pasta and gently stir.
8. Serve the pasta hot, adding a drizzle of raw oil if preferred and a sprinkling of grated Parmesan cheese.

Curiosities

Arugula pesto is a lighter and fresher variant compared to the classic Genoese pesto. The addition of chicken makes this dish balanced and substantial, perfect for a complete meal.

Remember that you can easily adapt this recipe to your personal preferences or dietary needs. For example, you can replace the Parmesan cheese with a vegan cheese for a dairy-free version, or substitute pine nuts with walnuts or almonds for a different flavor. Enjoy your meal!