Whole Wheat Linguine with Roasted Red Peppers and Arugula

DF if made w/out parmesan cheese, V if made w/out chicken

I think of this recipe as my version of a warm pasta salad.  It would be good cold, but since the wind chill yesterday morning was 0 degrees, warm was much more desirable.  It’s flavors are light and fresh, great as a main dish or even on the side of something more complex.

Food 054

Whole Wheat Linguine with Roasted Red Peppers and Arugula
1 lb whole wheat linguine
3/4 lb chicken breast, chopped
14 oz roasted red peppers, chopped
3 lemons, zested and juiced
2 tbs white wine
2 c arugula, chopped
1/4 c basil
parmesan cheese for serving

Cook linguine according to package instructions.  While pasta is cooking, heat olive oil over medium heat.  Add chicken, cook for 5 minutes, stirring often.  Add roasted red peppers, lemon zest, lemon juice, and white wine, let sauce reduce for 3 minutes.  Remove from heat and add arugula, basil, and cooked pasta.  Toss to combine, add parmesan cheese if desired.

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