Lemon Chicken Pasta with Wilted Arugula

This is so so easy.  And so so yummy.  It's perfect for a busy weeknight meal and will please all your hungry mouths.  Get to it.  It will become a standby, I promise.

For a printable recipe, click here.

Here's what you'll need:

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 lb boneless, skinless chicken thighs - diced

Salt and pepper

1 teaspoon crushed red pepper flakes

1 lb cooked rigatoni pasta

1 bunch fresh arugula

2 lemons

1/2 cup grated or shredded Parmesan cheese

Add your oil and butter into a large saute pan over medium-high heat.  Add your diced chicken thighs and salt and pepper to taste.

Cook the chicken until slightly browned and just cooked through.  Now add the red pepper flakes and saute for 1 minute.

Add the cooked pasta to the pan and, using two spoons, mix together.

Add the arugula and toss together well.

Now squeeze the juice of two lemons over the pasta.

 

Add the Parmesan and turn off the heat.  Continue tossing until the Parmesan is melted and the arugula is wilted.

Place pasta in bowls and top with a little extra cheese.  Or a lot.  I choose a lot.

Enjoy.

Laura