Easy Spinach And Arugula Chicken Food

ARUGULA & CHICKEN WITH PASTA

Steps:

• Grill or bake the chicken breasts until medium-rare.
• Slice the chicken breasts into bite-sized pieces and reserve.
• Heat olive oil in a large stir-fry pan over high heat.
• Add garlic and stir-fry until golden but not burn't, about 1 minute.
• Immediately add tomatoes and chicken stock and heat to boil.
• Reduce heat and simmer for 3 minutes.
• Add arugula leaves and toss until they begin to wilt, about 30 seconds.
• Immediately toss in the chicken and cook for 30 seconds.
• Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
• Drain well, and immediately add to the sauce.
• Toss thoroughly to entangle the arugula into the pasta strands.
• (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
• Serve immediately, sprinkling parmesan cheese over each serving.
• Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
• It is generally available during late spring and summer.
• If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

EASY SPINACH AND ARUGULA CHICKEN

Steps:

• Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
• Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).