- 1 lb. skinless, boneless chicken breast halves
- 5/8 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- Cooking spray
- 6 oz. uncooked pappardelle pasta
- 2 medium zucchini
- 2 medium yellow squash
- 2 tsp. olive oil
- 5 oz. thin asparagus spears, trimmed
- 1 red bell pepper, cut into thin strips
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup half-and-half
- 2 tsp. all-purpose flour
- 2 oz. parmigiano cheese, grated
- 2 TBS fresh flat-leaf parsley leaves
- 5 cups baby arugula
- 1 1/2 cups grape tomatoes
- 3 TBS extra-virgin olive oil
- Salt to taste
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan. While chicken cooks, cook pasta according to package directions. Drain; keep warm. Cut each zucchini and squash in half crosswise; then, cut both lengthwise into 1/2-inch slices, discarding cores. Heat a nonstick skillet over medium-high heat. Add oil and swirl to coat. Add zucchini, squash, asparagus and bell pepper; sautée 3 minutes. Sprinkle with salt to taste. Add garlic; sautée 2 minutes. Remove pan from heat. Combine broth, half-and-half and flour and stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables and chicken; toss. Sprinkle with 1/4 tsp. black pepper and parsley and serve.
FOR THE ARUGULA SALAD
Rinse the arugula under cold water; pat dry or use a salad spinner to remove excess water. In a medium bowl, add arugula, grape tomatoes, oil and salt. Gently toss to coat and serve.