Chicken and Penne Pasta over Arugula served with blueberries and cantaloupe

By debjones

Lactose and soy free. Substitute gluten free penne for a gluten free meal.
Serves 6

Ingredients

• 1 box penne pasta, use gluten free if desired
• 2 Tbsp. extra virgin olive oil
• 6 boneless, skinless organic chicken breasts, trimmed and sliced
• Salt, pepper and garlic powder
• 1 - 14 oz. can organic diced tomatoes
• 1/4 c. organic basil, rinsed and torn into pieces
• 1 tsp. organic apple cider vinegar
• 2 tsp. white balsamic vinegar
• 2 organic scallions, washed and sliced
• 1 box of pre-washed baby arugula
• 1 organic lemon juiced
• 1/4 c. extra virgin olive oil
• 1 organic cantaloupe, diced
• 1 pint organic blueberries, rinsed

Preparation

Step 1

1. Bring a large pot of water to boil. Add pasta. Cook 10 minutes or until tender.
2. Put a large frying pan on the stove. Heat on high. Add 2 Tbsp. of olive oil. Add chicken. Sauté for 5-7 minutes. Season with salt, pepper and garlic powder.
3. Lower heat to medium. Add tomatoes, basil, onion and vinegars. Cover and simmer for 8 minutes.
4. Drain pasta. Transfer to large ceramic bowl. Add chicken mixture. Toss. Season with salt and pepper.
5. In a separate bowl, add arugula. Drizzle olive oil and lemon over arugula. Toss well.
6. Place arugula on 6 plates top with chicken and pasta mixture.
7. Serve with cantaloupe and blueberry salad.