Chicken, Lemon & Arugula Pasta

Tips

• Easy Substitution Tip: This recipe allows for flexibility with your choice of veggies. You can substitute 2 cups broccoli florets for the squash and spinach for the arugula, if you like. If using broccoli, add during the last 10 minutes of the cook time.

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.