This “little ear” shaped pasta catches bits of the cheese, arugula and onions. If you can’t find orecchiette, substitute another shape that will catch bits of ingredients, like rotini.
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Orecchiette with Chicken, Arugula and Feta
8 ounces orechiette pasta
2 tablespoons olive oil, divided
16 ounces boneless chicken thighs, cut in strips
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup sliced red onion
2 minced garlic cloves
3 cups arugula leaves
1 1/2 cups cherry or grape tomatoes
1 cup crumbled feta
- Cook the pasta in plenty of lightly salted boiling water according to package directions. Drain but do not rinse. Toss with 1 tablespoon of the olive oil.
- Meanwhile, toss the chicken, salt, pepper, and thyme together. Stir in the onion and garlic.
- Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium high. Add the chicken mixture and cook, stirring occasionally, until chicken is browned and cooked through and vegetables are softened, about 6-7 minutes.
- Toss chicken, arugula, and tomatoes with pasta. Stir in feta cheese.
Nutritional analysis per serving: 532 calories, 37 g protein, 51 g carbohydrates, 3 g fiber, 20 g fat, 8 g saturated fat, 128 mg cholesterol, 818 mg sodium
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