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Chicken Arugula Pasta Salad
Recipes
Chicken Arugula Pasta Salad
8 servings
35 minutes total

Ingredients

  • 1 (15.5 oz) can reduced-sodium cannellini beans (or chickpeas)
  • 1 large shallot
  • 4 cloves garlic
  • 2 cups baby arugula
  • 1 lemon, for juice
  • 2 oz Deli Parmesan cheese
  • 1 Deli oven-roasted chicken
  • 8 oz penne pasta
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon honey (or hot honey)
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon Calabrian chili relish (or cherry pepper spread)
  • 1 teaspoon dried thyme
  • 1 tablespoon everything Italian seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper

Steps

    1. Bring water to a boil for pasta. Drain and rinse beans. Chop shallot and garlic finely; chop arugula coarsely. Juice lemon (2 tablespoons). Shave (or grate) cheese (about ½ cup). Shred chicken (white meat only; about 2 cups).
    2. Cook and drain pasta following package instructions. Meanwhile, whisk in small bowl: lemon juice, shallots, garlic, vinegar, oil, honey, mustard, relish, thyme, everything seasoning, salt, and pepper.
    3. Place in large bowl: pasta, chicken, beans, and vinaigrette; toss to coat. Add cheese and arugula; toss again. Serve warm or chill until ready to serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 330, Total Fat 16g, Sat Fat 3.5g, Trans Fat 0g, Chol 30mg, Sodium 650mg, Total Carb 32g, Fiber 4g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 17g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 6%