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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
Cook pasta according to package directions. Drain and set aside.
Meanwhile, whisk together oil, Dijon mustard, honey, garlic, salt and pepper; toss with pasta.
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.