5
Rucola recipe - yummy
Posted by Claudia Moser
on
12:50 PM
Pipette with Chicken, Wilted Arugula and Pecans Salad (Insalata di Pipette con Pollo, Rucola e Anacardi)
Pipette with Chicken, Wilted Arugula and Pecans Salad (Insalata di Pipette con Pollo, Rucola e Anacardi)
Ease of preparation: average
Prep Time: 10 minutes
Cook time: 20 minutes
Servings: 7-9
Regions:
Wine pairing: White
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Ingredients
1/2 cuppecans
8-1/2 tablespoonsextra virgin olive oil, divided
1 poundbonelss, skinkless chicken breast, cut into 1/2 inch diced pieces
to tastesalt
to tastefreshly ground black pepper
1 box (16 ounces)BARILLA Pipette
2 tablespoons (2 lemons)fresh squeezed lemon juice
2 package (4 ounces each)argula, large stems removed
BRING a large pot of water to a boil.
TOAST pecans until lightly browned in a large skillet over medium heat with 1/2 tablespoon olive oil and a sprinkle of salt. Remove from skillet, chop and set aside.
HEAT 2 tablespoons of oil over medium heat in same skillet. Add chicken and season with salt and pepper. Saute 2-3 minutes or util the chicken is cooked through yet tender. Remove from heat, drain, reserving juice in a small bowl. Set aside.
COOK pasta for 8 minutes; drain, pour onto a baking sheet, mix with 1 tablespoon olive oil and let cool at room temperature until warm to the touch but not hot.
ADD remaining olive oil and lemon juice to reserved pan drippings in bowl. Whick with a wire whip, adjust seasonings; set aside.
COMBINE argula, pecans, pipette, chicken and dressing in a large bowl.
TOSS well and serve.
Enjoy!
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Pipette with Chicken, Wilted Arugula and Pecans Salad (Insalata di Pipette con Pollo, Rucola e Anacardi)
Ease of preparation: average
Prep Time: 10 minutes
Cook time: 20 minutes
Servings: 7-9
Regions:
Wine pairing: White
zoom
Ingredients
1/2 cuppecans
8-1/2 tablespoonsextra virgin olive oil, divided
1 poundbonelss, skinkless chicken breast, cut into 1/2 inch diced pieces
to tastesalt
to tastefreshly ground black pepper
1 box (16 ounces)BARILLA Pipette
2 tablespoons (2 lemons)fresh squeezed lemon juice
2 package (4 ounces each)argula, large stems removed
BRING a large pot of water to a boil.
TOAST pecans until lightly browned in a large skillet over medium heat with 1/2 tablespoon olive oil and a sprinkle of salt. Remove from skillet, chop and set aside.
HEAT 2 tablespoons of oil over medium heat in same skillet. Add chicken and season with salt and pepper. Saute 2-3 minutes or util the chicken is cooked through yet tender. Remove from heat, drain, reserving juice in a small bowl. Set aside.
COOK pasta for 8 minutes; drain, pour onto a baking sheet, mix with 1 tablespoon olive oil and let cool at room temperature until warm to the touch but not hot.
ADD remaining olive oil and lemon juice to reserved pan drippings in bowl. Whick with a wire whip, adjust seasonings; set aside.
COMBINE argula, pecans, pipette, chicken and dressing in a large bowl.
TOSS well and serve.
Enjoy!
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