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.
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.