SERVES 4 to 6
TOTAL TIME: 30 minutes
We prefer to buy sun-dried tomatoes that are packed in oil, rather than just dried. Not only do they have more flavor, but their texture is softer and more easily incorporated into the pesto.
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1½ |
cups oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped |
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1½ |
ounces Parmesan cheese, grated (¾ cup) |
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10 |
tablespoons extra-virgin olive oil |
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⅓ |
cup walnuts, toasted |
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1 |
garlic clove, minced |
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Salt and pepper |
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|
1 |
pound boneless, skinless chicken breasts, trimmed and sliced thin (click here) |
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1 |
pound penne |
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5 |
ounces (5 cups) baby arugula, chopped coarse |
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3 |
ounces goat cheese, crumbled (¾ cup) |
1. Process tomatoes, Parmesan, 9 tablespoons oil, walnuts, and garlic in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer to bowl and season with salt and pepper to taste.
2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Season chicken with salt and pepper and add to skillet in single layer. Cook without stirring until it begins to brown, about 2 minutes. Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.
4. Stir ¾ cup of reserved cooking water into pesto to loosen, then add to pasta and toss to combine. Stir in arugula until wilted, about 1 minute. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Sprinkle with goat cheese and serve.