Penne Pollo E Rucola Recipe

Cooking Instructions

1. 1

   Cook the Penne

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Chicken

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Season with salt and black pepper.

3. 3

   Add Vegetables

   Add the minced garlic, sliced red and yellow bell peppers, and chopped broccolini to the skillet. Sauté for an additional 4-5 minutes until the vegetables are tender.

4. 4

   Combine Ingredients

   Stir in the chopped oven-dried tomatoes and cooked penne pasta. Drizzle with the remaining tablespoon of olive oil and mix well. Adjust seasoning with salt and black pepper.

5. 5

   Finish with Arugula and Artichokes

   Remove from heat and fold in the arugula and crispy artichokes. Allow the residual heat to wilt the arugula slightly.

6. 6

   Serve

   Plate the Penne Pollo e Rucola and sprinkle with grated Parmesan cheese. Serve warm.