Apple and Arugula Pasta with Chicken {gluten-free}

by Dorothy Reinhold on January 20, 2017

Print This Post Print This Post Brightly flavored chicken pasta lunch or dinner is lightened with apple and arugula, for a gluten-free Apple and Arugula Pasta with Chicken. Cranberries and toasted pecans decorate the top, on

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.

Apple and Arugula Pasta with Chicken recipeIt’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.

Arugula in the ShockinglyDelicious garden

It’s thick as a carpet!

Arugula growing in the garden

The leaves are just so pretty.

Arugula about to bud in the garden

But look at what I spy, above. It’s going to go to flower.

Huge arugula leaves in the gardenAnd 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…

Apple and Arugula Pasta with Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 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


  1. Cook pasta according to package directions. Drain and set aside.
  2. 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.
  3. Stir in arugula, chicken, apple, cranberries and pecans.
  4. Makes 6 servings.*(See note below)


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.

Apple and Arugula Pasta with Chicken on


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