Penne & Chicken

Ingredients

Salt and pepper
2 pint(s) grape tomatoes
1 1/4 pound(s) boneless, skinless chicken breast halves
1 tablespoon(s) olive oil, for chicken
1/4 cup(s) olive oil
1 pound(s) whole wheat penne pasta
2 1/2 ounce(s) packed baby arugula (2 cups)
1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
1 small garlic clove


Directions

Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Cut tomatoes in half and cut chicken into 1/2-inch chunks.
In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. With slotted spoon, transfer to plate.
To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3 to 4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.
Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot, along with tomato mixture.
In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 teaspoon salt, and remaining 1/4 cup oil until smooth. To pot, add arugula mixture, stirring until well combined.
To serve, sprinkle with additional grated Parmesan, if you like.