Pulled this recipe from June's Everyday Food magazine. I decided to add some rotisserie chicken since we've got some protein needs at our house. This had a perfect light and fresh taste for a summer meal in my opinion. This made enough for 4 adults and we served it with some corn on the cob and a big spinach salad.
*1/2 tsp. Kosher salt
*1/4-1/2 tsp. fresh ground pepper
*3/4 lb. short tubular pasta
*1-2 c. shredded rotisserie chicken
*3 oz. wild or baby arugula (I'm growing this in the garden and only had about 2 c.)
*2 tsp. grated lemon zest
*1 TBSP. lemon juice
*2 TBSP. extra-virgin olive oil
*3/4 c. grated pecorino cheese, plus more for serving
In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pan over low heat. Add chicken and stir until meat is warmed. Remove from heat and add arugula, lemon zest and juice, olive oil and cheese. Toss and season with salt and pepper.
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