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I seem to be an unwitting arugula farmer in my backyard vegetable garden.
So I was in search of a great, easy recipe to use it up, and found today’s Apple and Arugula Pasta with Chicken.
It’s great for winter (both apples and arugula are definitely in season, at least in Southern California), but can also be a warm-weather lunch or dinner, for spring or summer months. That versatility makes it a star player to me.
About that arugula
Last year I planted a couple of little plants, and they served me well for adding the leaves to salads, or using in sandwiches instead of lettuce (try it, it’s yummy!). But I wasn’t quick enough with the last crop, and after it bolted, I let it blossom (they’re pretty!) and then it went to seed. I kept telling myself I would pull the plants, and oops, life happened and I didn’t. They flung their seeds all over in the garden and grass, so now I have this new crop of lovely arugula.
It’s thick as a carpet!
The leaves are just so pretty.
But look at what I spy, above. It’s going to go to flower.
And not all of the leaves are still baby. Look at the size of this guy! I could make a wrap out of him!
Oh well. When life hands you lemons, you make…
Ingredients
- 4 ounces gluten-free spaghetti (can use regular if you don't need to be GF)
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups/4 ounces baby arugula (or chop it if pieces are larger)
- 6 ounces shredded cooked chicken
- 1 apple (about 4 ounces), cored and thinly sliced
- 1/4 cup/1 ounce dried cranberries
- 1/4 cup/1 ounce toasted chopped pecans
Directions
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, whisk together oil, Dijon mustard, honey, garlic, salt and pepper in a big mixing bowl; toss with pasta when it is done.
- Stir in arugula, chicken, apple, cranberries and pecans.
- Makes 6 servings.*(See note below)
Notes
Recipe and photo credit: Pasta Fits
Tips: • Use a sweet-tart apple: try Royal Gala, Honeycrisp or Cortland. • Sprinkle a little crumbled goat cheese or feta cheese over this dish if desired.
Portion size: The recipe is supposed to serve 6. I say, depending on appetites, it serves 2-4 for a meal. But then I have a teenager in the house. 🙂
Makes 6 servings. Per Serving: 240 calories, 11 g fat, 11 g protein, 2 g fiber, 9 g sugars, 100 mg sodium, 26 g carbohydrates, 20 mg cholesterol
If you like this recipe and want to save it, pin the image below to your Pinterest board.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 12 comments… read them below or add one }
This looks so fresh and delicious! Love the flavour combo, the apple must add the most amazing sweetness and crunch!
Annie,
I love apples and arugula together!
I am so excited to grow some arugula now!
Fabiola,
It is SO easy, it grows like a weed, truly.
This sounds great!
What a gorgeous crop! I’ve been craving lighter fare lately and this sounds perfect. I usually just eat arugula when it’s mixed in a salad with other greens so I need to give it a try on its own!
Ashley,
Yes you do! I’m a big fan of arugula stuffed in the sandwich, or chopped into nearly anything!
This looks amazing! I cannot wait to make this for dinner!
Wow, that garden! I love the combination of arugula and apples. Looks great!
Wow Dorthy, you really have a green thumb! Keep the salads coming, this looks wonderful!
Love the mixture of the slightly spicy arugula with the sweet able in this dish. Your photos aren’t loading for me, so I can’t see what it looks like, but it sounds delicious!
Very delicious, Dorothy! I would never guess this is gluten free.