Servings:
Makes 6 servings
Ingredients
- 3 chicken cutlets, 8 ounces each, cooked and sliced
- 1 cup extra virgin olive oil
- 1 pound penne pasta, cooked according to package directions
- 2 cup diced mozzarella
- 2 cup diced plum tomatoes
- 1 bunch fresh arugula, washed and drained
- 1/4 cup balsamic vinegar
- 1/4 cup salt and pepper
Preparation
Baking Directions:
In a large sauté pan over medium heat, heat 1/2 cup olive oil and sauté the chicken until golden brown.
Set aside and cool, then slice lengthwise.
In a large bowl, add the cooked pasta, mozzarella, tomatoes, arugula and toss with the remaining olive oil and balsamic vinegar.
Season with salt and pepper to taste, top with the sliced chicken, and serve at room temperature.