Chicken, Arugula, and Bell Pepper Pasta

Servings: 4

 

Marinating time: 1-2 hours

 

1 pound boneless, skinless chicken breast, cut into bite-size pieces

4 + 4 teaspoons olive oil

2 tablespoons lemon juice

4 sprigs thyme

8 ounces farfalle pasta (or other shaped pasta)

2 garlic cloves, chopped

2 shallots, chopped

½ teaspoon salt

Freshly ground pepper

8 cups arugula salad (or substitute spinach)

2 red bell peppers, cut into short, thin strips

 

1. Combine chicken, 2 teaspoons olive oil, lemon juice, and thyme in a resealable plastic bag. Place in the refrigerator and marinate for 1-2 hours, turning halfway through.
2. Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
3. Meanwhile, heat remaining olive oil in a large non-stick skillet over medium-high heat. Add garlic and shallot and sauté for 1-2 minutes, until fragrant. Add chicken and season with salt and freshly ground pepper. Cook for 3-5 minutes on each side, or until cooked through.
4. Reduce heat to low and add the drained pasta, arugula, and bell pepper to the skillet. Stir to combine with the pasta and cook until arugula is just wilted, another minute or so.

 

Nutrition Information

(For ¼ of recipe) 430 calories; 50 g carbohydrate; 35 g protein; 9 g fat (1.5 g sat); 3.5 g fiber; 380 mg sodium. Exchanges: 2.5 starches; 2 vegetables; 4 very lean meats; 1.5 fats.