Grilled Chicken with Spaghetti Pasta and Arugula

Need a quick 20 minute late summer meal?

Sometimes I just want to minimize my dinner preparations and cook an easy pasta dish.  We went to the farmer's market today and picked up a couple of fresh ingredients such as fresh tomatoes, arugula, and some lemons in anticipation of this meal.

Quick and simple.  That's the plan today.

The bright flavors of these ingredients make this pasta a light late summer meal.  Now you may be saying that it's already fall...well that may be all around the country except is sooo not true for Southern California.  Still singing the hot summer nights here. So this meal is just perfect.

The chicken in this dish is grilled, which you can grill indoor or out.  It provides great flavor to the dish and cooks up quickly when using thin breasts or chicken tenders.

If you want to get a great dinner on the table in 20 minutes this is you dish!  I promise you will love it and so will the family.

Enjoy!



Grilled Chicken with Spaghetti Pasta and Arugula

Serves 4

12 oz spaghetti
6 oz arugula
1 lb chicken breasts, thin sliced, cut into strips
3 T olive oil
3 T unsalted butter
1 T garlic, minced
1 c fresh tomatoes, diced
Zest of 1 lemon
1/4 c lemon juice
1/4 c Parmesan, grated

Preheat grill to medium-high heat.  Brush grate with oil.  Salt and pepper chicken to taste.  Grill chicken covered 4 minutes per side.  Transfer to a plate and tent with foil to keep warm.  

Meanwhile, cook pasta in a large pot of boiling salted water according to package directions (about 8-9 minutes). Place arugula in the bottom of a colander, and drain pasta over the arugula. Transfer to a large bowl.

Heat oil and butter in a saucepan over low heat until butter melts.  Add the garlic and cook 1 minute. Stir in the tomatoes, zest and lemon juice.  Pour over the pasta and toss to coat.  Stir in cheese.  Plate and top each serving with grilled chicken.  



adapted from Cuisine Tonight Fresh & Fabulous Spring 2014 Magazine