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Ingredients
- 2 1/2 cups penne pasta, cooked
- 3-4 cups chicken, cooked and cut into strips, shredded, or bite-sizes
- 1-2 cups arugula washed and dried
- salt and pepper to taste
For the tarragon pesto
- 1 cup Parmesan cheese freshly grated
- 1/2 cup pine nuts pan toasted
- 1 bunch tarragon, leaves stripped from stems
- 1 lemon grated and zested
- 1 clove fresh garlic, chopped
- 1/2 cup extra virgin olive oil
Ingredients
For the tarragon pesto
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Instructions
- To make the tarragon pesto, place the grated Parmesan, toasted pine nuts, tarragon, lemon zest and juice, garlic, and olive oil in a bowl and puree until smooth with a hand-held stick blender, or use a food processor.
- Put the cooked pasta, pesto, chicken, and arugula in a serving bowl, season with salt and black pepper, and toss well, coating the pasta and chicken evenly with the pesto. Alternatively, mix everything except for arugula and serve over a bed of arugula as shown in the photo.