Penne with Sauteed Chicken, Tomatoes, Roasted Peppers, and Arugula

As the Healthy Summer Project continues, I wanted to make Brad something that would be super filling, but also something that could be eaten cold and was super fresh tasting.  This was so delicious I even ate some myself...and I HATE tomatoes.

Ingredients:

• 1.5 boxes Whole Grain Penne
• 3 tbsp. Balsamic Vinegar
• 2 tsp. Extra Virgin Olive Oil, divided
• Garlic Powder to taste
• 5 Chicken Breasts, cubed
• 3 Shallots, chopped
• 2 Garlic Cloves, Minced
• 2 c. Grape Tomatoes, Halved
• 6 Campari Tomatoes, Quartered
• 1 c. Roasted Red Peppers, Roughly Chopped (I used jarred to save time)
• 2 c. Fresh Basil, Chopped
• 1 tsp. Paprika
• 1 tsp. Crushed Red Pepper Flakes
•  Sea Salt and Black Pepper
• 5 oz. Fresh Arugula

Instructions:

• Cook pasta according to package directions, drain and chill using cold water in a colander.  Transfer to a large bowl and toss with balsamic vinegar
• Heat 1 teaspoon of olive oil in a large pan over medium/high heat.  Sprinkle garlic powder over cubed chicken breasts and saute until cooked through, about 10 minutes.  Remove from pan and set aside.

• Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the shallots and garlic and cook for 5 minutes until soft. 

• Add the tomatoes, roasted red peppers, basil, paprika, crushed red pepper flakes, salt and pepper and toss. Let the mixture cook for 8-10 minutes, until the tomatoes soften and form a "sauce" 

• Add the arugula to the pan and cook until it wilts.

• Add the tomato, pepper, and arugula mixture and the chicken to the pasta and toss to coat.

 

• Let cool on the counter for an hour
• Cover tightly and refrigerate