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Sunday, August 28, 2005 

Recipe - Lemon-Garlic Chicken Pasta with Arugula

Recommend serving this with sea-salted avocado slices.

* 2 tsp. extra-virgin olive oil
* 2 free-range, boneless, skinless chicken breasts (8 oz. each), sliced thin and cut into bite-size pieces
* 2 cloves garlic, minced
* Juice of 1/2 large lemon
* 4 oz. whole-wheat penne or other whole-wheat pasta of choice
* 1 tsp. unsalted European butter
* 1 small bunch fresh arugula, roughly chopped
* 2 tbsp. chopped fresh chives

1 Place the olive oil, chicken pieces, garlic and lemon juice in a baking pan. Stir to coat. Bake in a 400° F oven for 10 minutes, or until chicken is fully cooked.

2 Meanwhile, cook pasta in boiling salted water. Drain and return pasta to pot, tossing with the butter.

3 Mix the arugula and chives in with the cooked chicken. Toss the pasta into the chicken-arugula mixture.

4 Season to taste with sea salt and freshly ground black pepper. Serve with lemon wedges. Sprinkle with grated Asiago cheese, if desired.

**390 calories, 10 g fat, 45 g carbs, 8 g fiber