TJ's Lemon Chicken & Arugula Pasta
Trader Joe'sTJ's Lemon Chicken & Arugula Pasta
Ingredients
- 1 pound Trader Joe's Chickpea Fusilli Pasta
- 1 pound Trader Joe's Pesto Chicken Breast, cooked and shredded or diced
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 5 ounces Trader Joe's Organic Arugula
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Cook the Trader Joe's Chickpea Fusilli Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant. Do not let the garlic brown.
⏱️ 2 min
- 3
Add the cooked and shredded or diced Trader Joe's Pesto Chicken Breast to the skillet and cook for 2-3 minutes to warm through.
⏱️ 3 min
- 4
Add the cooked pasta, lemon juice, lemon zest, salt, and black pepper to the skillet with the chicken and garlic. Toss to combine.
⏱️ 2 min
- 5
Gradually add the reserved pasta water, 1/4 cup at a time, stirring until a light sauce forms and coats the pasta. You may not need all of the pasta water.
⏱️ 2 min
- 6
Remove the skillet from the heat. Stir in the Trader Joe's Organic Arugula and grated Parmesan cheese. Toss until the arugula is slightly wilted and the cheese is melted.
⏱️ 3 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Lemon Chicken & Arugula Pasta
Ingredients
- 1 pound Trader Joe's Chickpea Fusilli Pasta
- 1 pound Trader Joe's Pesto Chicken Breast, cooked and shredded or diced
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 5 ounces Trader Joe's Organic Arugula
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Cook the Trader Joe's Chickpea Fusilli Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant. Do not let the garlic brown.
⏱️ 2 min - 3
Add the cooked and shredded or diced Trader Joe's Pesto Chicken Breast to the skillet and cook for 2-3 minutes to warm through.
⏱️ 3 min - 4
Add the cooked pasta, lemon juice, lemon zest, salt, and black pepper to the skillet with the chicken and garlic. Toss to combine.
⏱️ 2 min - 5
Gradually add the reserved pasta water, 1/4 cup at a time, stirring until a light sauce forms and coats the pasta. You may not need all of the pasta water.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the Trader Joe's Organic Arugula and grated Parmesan cheese. Toss until the arugula is slightly wilted and the cheese is melted.
⏱️ 3 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min