Cacio e pepe in Italian means cheese and pepper. This is a pasta dish with few ingredients and is simple to make. I found this recipe on countryliving.com.
Chicken & Arugula Cacio e Pepe
Chicken and Arugula Cacio e Pepe
8 oz bucatini or spaghetti
2 Tbsp butter
1 cup grated Parmesan
4 cup baby arugula
2 cup diced warm rotisserie chicken
extra Parmesan and pepper for serving
Boil pasta in salted water until al dente. Drain, reserving 1 1/4 cup cooking water. Cook 2 tsp freshly ground black pepper in butter in a large Dutch oven over medium-high heat, about 1 minute.
Add 3/4 cup pasta water and simmer. Reduce heat to low and stir in hot pasta and grated Parmesan, stirring constantly until cheese is melted, adding more pasta water if sauce seems dry.
Fold in arugula and chicken, tossing until arugula is just wilted. Serve immediately, topping with additional cheese and pepper as desired.
For a vegetarian version, leave out the chicken and add more Parmesan. We used a mix of baby spinach and baby arugula. I strongly recommend using a fresh chunk of Parmesan.
This is what you want:
This is pretty good:
This is what you use in a pinch:
something you may not know:
dark green leafy vegetables are packed with vitamins A, C and K. They provide significant amounts of fiber, folate, magnesium, calcium, iron and potassium, not to mention those anti-inflammatory, cancer-fighting chemicals I’m forever mentioning. These nutrients are essential for not only preventing disease, but also for supporting your immune system, stimulating good eye health and regulating blood pressure.
I’ve found the best way to get kids to eat greens is to add chopped spinach, kale or swiss chard, for example to soups and in smoothies. They blend in and seem to go unnoticed.
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