Apple and Arugula Chicken Pasta Recipe

I’m a big fan of Arugula and every time I visit the local farmer’s market its on my list. Today’s guest post recipe is courtesy of PastaFits and features tangy apples, arugula, pecans, cranberries and chicken! As an added bonus, it’s gluten-free and easy-to-prepare.

The recipe will make approximately 6 servings and takes less than 30 minutes to make. Perfect for a busy weeknight dinner. Do you enjoy arugula? If so, what’s your favorite way to prepare it?

Apple and Arugula Chicken Pasta Recipe

4 oz. gluten-free spaghetti*
3 tbsp. extra-virgin olive oil
4 tsp. Dijon mustard
1 1/2 tsp. honey
1 clove garlic minced
1/4 tsp. each salt and pepper
4 cups/4 oz. baby arugula
6 oz. shredded cooked chicken
1 apple 4 oz., cored and thinly sliced (Use a sweet-tart apple: try Royal Gala, Honeycrisp or Cortland.)
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. toasted chopped pecans

Cook pasta according to package directions. Drain and set aside. Meanwhile, whisk together oil, Dijon mustard, honey, garlic, salt and pepper; toss with pasta. Stir in arugula, chicken, apple, cranberries and pecans. Sprinkle a little crumbled goat cheese or feta cheese over dish, if desired.

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