Chicken and Arugula Cacio e Pepe8 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.
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Buon appetito!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. If you like this recipe, you’ll want to click on these: What’s for Dinner, World Famous!, Pasta Disasta! If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad., Let’s Crunch Numbers!, Help Me To Help You!