Rotelle With Arugula, Bacon, And Chicken Recipe
Ingredients
| Rotelle/Other corkscrew pasta | 1 Pound | |
| Bacon slices | 6 | |
| Chicken breasts | 3⁄4 Pound | |
| Garlic | 3 Clove (15 gm) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Canned pasta | 29 Ounce | |
| Tomatoes | 1⁄2 Cup (8 tbs) | |
| Shredded arugula | 6 Cup (96 tbs) | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| Coarsely ground pepper | 3⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 578 Calories from Fat 72
% Daily Value*
Total Fat 8 g13.1%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 7.8 mg2.6%
Sodium 770.3 mg32.1%
Total Carbohydrates 95 g31.6%
Dietary Fiber 10.3 g41.2%
Sugars 12.6 g
Protein 35 g70.9%
Vitamin A 119.8% Vitamin C 67.3%
Calcium 49.6% Iron 32.5%
*Based on a 2000 Calorie diet
Directions
2. Meanwhile, in a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Drain on paper towels. Add chicken to drippings in pan and cook over medium heat, turning once, until golden and white throughout, 3 to 5 minutes. Remove chicken and cut into thin strips.
3. Add garlic and cook, stirring, until softened, 1 to 2 minutes. Add wine and tomatoes and bring to a boil. Boil 3 minutes to reduce slightly. Stir in arugula.
4. Toss pasta with sauce and chicken. Add cheese and pepper and toss again.
Chef
