Craving a light-yet-filling recipe but want to avoid the cleanup? Say hello to our Chicken, Lemon & Arugula Pasta - the one-pot wonder that transports you to a culinary escape in a mere 50 minutes. This dish not only promises a delicious medley of flavors but also keeps your kitchen tidy. Ready to indulge in a dish that looks as good as it tastes? Let's get cooking!
Step 1
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Season the chicken with salt and pepper. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the saucepot.
Step 2
Heat the remaining oil in the saucepot. Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally. Add the squash and cook for 2 minutes. Add the garlic and cook and stir for 30 seconds. Add the wine and cook for 30 seconds.
Step 3
Add the farfalle, broth and soup and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the farfalle is al dente and the sauce is thickened, stirring occasionally.
Step 4
Return the chicken to the saucepot and cook until hot. Season to taste. Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese and a drizzle of olive oil, if desired. Toss just before serving and serve hot with grated Parmesan on top if you so choose.
