This dish was hard to name...so I'm open to suggestions. I love its freshness. Heck, if it were any fresher i'd have to give it a rap on the mouth! Its a PASTA dish with grilled CHICKEN, peppery ARUGULA, RICOTTA SALATA, TOMATOES and LEMON ZEST. Serve it hot or warm...or even cold. Its a perfect meal with protein, veggies and carbs all in one. What more could one desire.
1 lb PASTA, I used mezzi rigatoni, but penne work best
Zest of 2 lemons
3 oz ARUGULA
1/2 cup extra virgin olive oil
1 beefsteak TOMATO diced into bite size pieces
2 tablespoon fresh LEMON JUICE... Be sure it's from a real lemon
1/2 lb RICOTTA SALATA, shaved with carrot peeler
1 teaspoon salt
1 teaspoon pepper fresh ground
1 lb CHICKEN breast, grilled and sliced
1 small garlic clove, minced...less is more here so be sure its fresh garlic and that its small
Cook PASTA according to the box til al dente.
Grill (i used a grill pan) CHICKEN til tender, then slice and set aside.
In a large bowl combine all ingredients, except the RICOTTA SALATA and mix well. The heat of the pasta will wilt the arugula a bit giving it a great mouth feel. Once all is combined, and a bit cooler, add the RICOTTA SALATA and toss again.
Serves 6 hungry Italians