Arugula Pesto Farfalle with Grilled Chicken

Ingredients

• FOR THE ARUGULA PESTO:
• 2 cloves Garlic, Finely Diced
• ½ cups Roasted Pine Nuts
• 2 cups Fresh Arugula Leaves (packed)
• ½ cups Sweet Basil (packed)
• ½ cups Grated Parmesan Cheese
• ½ whole Lemon, Juiced
• Kosher Salt And Pepper To Taste
• ½ cups Extra Virgin Olive Oil (or More Accordingly)
• FOR THE PASTA:
• Olive Oil
• 2 cups Crimini Mushrooms, Sliced
• 1 Tablespoon Fresh Garlic, Finely Diced
• ¼ cups Shallots, Sliced
• ½ teaspoons Dried Chili Flakes
• 1 cup Farfalle Pasta, Cooked Al Dente, Reserving A Few Tablespoons Of The Pasta Water
• 1 cup Arugula Pesto (Recipe Included)
• Salt And Pepper, to taste
• 2 pieces Grilled Chicken Breast

Preparation Instructions

Prepare the arugula pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt and pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down the sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

In a large and heavy-bottomed skillet, heat 1 tablespoon of olive oil. Saute mushrooms, garlic, and shallots until tender. Add chili flakes. Add the freshly boiled pasta to the pan and toss. Add pesto and toss to coat all items thoroughly. Add in a few spoonfuls of pasta water if you want a “looser” sauce consistency (optional). Season with salt and pepper to taste. Plate pasta and top with sliced grilled chicken breast.

Optional: Serve with additional parmesan cheese and chili flakes.