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1
Chicken -- I set down 2 bowls.
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2
One with the egg and one with the bread crumbs with the salt, pepper and red pepper.
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3
Now, dip the chicken in the egg and then the bread crumbs and then into a saute pan heated to medium high heat with the olive oil.
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4
Cook all the pieces until golden brown on each side.
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5
They should only take a couple of minutes per side.
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6
Quick cooking.
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Remove and set on a plate lined with a paper towel to drain any grease.
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8
Cover with foil or a lid to keep warm.
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9
TIP: I just throw mine in the microwave, no heat, the closed space tends to keep them warm until the salad is ready.
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10
Pasta -- make the pasta according to directions, then drain well and set to the side and just let it cool.
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11
TIP: stir in 1 drizzle of olive oil so the noodles don't stick together.
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12
Dressing -- In a mini food processor add everything for the dressing and mix.
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13
Mix until you get a nice smooth creamy dressing.
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14
Taste for any additional salt or pepper.
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15
Salad -- combine the cooled pasta, arugula and dressing and toss well.
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16
Then add the chicken and lightly toss.
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17
Top each salad plate with some of the parmesan for a garnish.
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18
Serve this with a nice toasted slice of bread and you got an amazing dinner.
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19
This is a lighter healthier version so don't expect a heavy creamy sauce with this.
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20
This is a heart healthy recipe.
