Apple and Arugula Chicken Pasta
Few dishes are more perfect for warm weather than our Apple and Arugula Chicken Pasta. This delicious dish is jazzed up with tangy apples, spicy arugula, crunchy pecans and sweet cranberries. And as an added bonus, it’s also gluten-free!
Apple and Arugula Chicken Pasta
Total Time 30 minutes
Servings 6 Servings
Calories 240 kcal
Ingredients
- 4 oz. gluten-free spaghetti*
- 3 tbsp. extra-virgin olive oil
- 4 tsp. Dijon mustard
- 1 1/2 tsp. honey
- 1 clove garlic minced
- 1/4 tsp. each salt and pepper
- 4 cups/4 oz. baby arugula
- 6 oz. shredded cooked chicken
- 1 apple 4 oz., cored and thinly sliced (Use a sweet-tart apple: try Royal Gala, Honeycrisp or Cortland.)
- 1/4 cup/1 oz. dried cranberries
- 1/4 cup/1 oz. toasted chopped pecans
Instructions
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Cook pasta according to package directions. Drain and set aside.
-
Meanwhile, whisk together oil, Dijon mustard, honey, garlic, salt and pepper; toss with pasta.
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Stir in arugula, chicken, apple, cranberries and pecans. Sprinkle a little crumbled goat cheese or feta cheese over dish, if desired.
Recipe Notes
Can also use regular spaghetti if you do not require a gluten-free dish.
