Tricolore Penne Pasta with Chicken

Ingredients

• 2 cups arugula leaves roughly chopped
• 0.5 teaspoon pepper black freshly ground
• 1 large head endive sliced into thin strips
• 1.5 cups basil leaves fresh plus more for garnish thinly sliced
• 4 large cloves garlic thinly sliced
• 0.8 cup chicken broth low-sodium
• 0.3 cup olive oil 
• 0.3 cup parmesan shaved
• 1 medium head radicchio thinly thinly sliced
• 0.5 teaspoon salt 
• 0.5 pound chicken breast halves boneless skinless thinly sliced
• 0.5 cup sun-dried tomatoes sliced into strips not oil-packed
• 12 ounces penne pasta whole-wheat

Equipment

• frying pan
• pot

Directions

1. Cook the pasta according to the package directions.
2. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet.
3. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes.
4. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes.
5. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes.
6. Add pasta water, as necessary, for a wetter sauce.
7. Combine the pasta and vegetable mixture in the pasta pot and toss to combine.
8. Add the basil just before serving.
9. Garnish with shaved Parmesan and a sprinkling of basil.
10. Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
11. Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid