Chicken Parm Pasta Toss Recipe

Name: Chicken Parm Pasta Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound whole-wheat penne pasta; 3 tablespoons EVOO (extra-virgin olive oil); 1 pound boneless skinless chicken breasts or thighs, chopped into bite-size pieces; 2 teaspoons poultry seasoning; Black pepper; 1 medium red onion, chopped; 2 to 3 garlic cloves, finely chopped or grated; 2 pints grape tomatoes; 2 cups fresh basil leaves, chopped; 3 cups arugula or baby arugula, roughly chopped; 1 cup shredded Parmigiano-Reggiano cheese

Servings: persons

Salt
1 pound whole-wheat penne pasta
3 tablespoons EVOO (extra-virgin olive oil)
1 pound boneless skinless chicken breasts or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Black pepper
1 medium red onion, chopped
2 to 3 garlic cloves, finely chopped or grated
2 pints grape tomatoes
2 cups fresh basil leaves, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano-Reggiano cheese

1
Bring a large pot of water to a boil for the pasta.
2
Salt the water and cook the pasta to al dente.
3
Heads up: Before draining, reserve a cup of the starchy cooking liquid.
4
While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO.
5
Season the chicken pieces with the poultry seasoning, salt, and pepper, then add to the hot skillet.
6
Cook the chicken until its golden brown and cooked through, 4 minutes per side.
7
Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes.
8
Add the garlic, then cook for a couple minutes more.
9
Add the tomatoes and cover the pan with a lid.
10
Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6 or 7 minutes.
11
Use a wooden spoon to mash or crush any tomatoes that do not burst on their own.
12
Season the sauce with salt and pepper.
13
Add the drained pasta and reserved starchy cooking water to the skillet, toss for 1 minute, and turn off the heat.
14
Add the basil, arugula, and cheese and toss for a minute more, then serve in shallow bowls.

839

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 1 pound whole-wheat penne pasta, 3 tablespoons EVOO (extra-virgin olive oil), 1 pound boneless skinless chicken breasts or thighs, chopped into bite-size pieces, and more.

Yes, Chicken Parm Pasta Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parm Pasta Toss

How did you like this recipe?

Frequently Asked Questions