Chicken and Arugula Pasta Salad

Chicken and Arugula Pasta Salad

CL July 2016: Superfast
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Claire Spolle


6 ounces uncooked whole-wheat fusilli pasta
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
3 ounces Brie cheese, rind removed and finely chopped
8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
2 teaspoons cider vinegar
3/8 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
5 ounces fresh baby arugula
1 large heirloom tomato, chopped
Get Ingredients
calories 380
fat 12.2 g
satfat 4.7 g
monofat 4.4 g
polyfat 0.8 g
protein 33 g
carbohydrate 36 g
fiber 5 g
cholesterol 87 mg
iron 2 mg
sodium 578 mg
calcium 135 mg
sugars 3 g
Est. Added Sugars 0 g
How to Make It

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
Cooking Light DT

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