Chicken & Arugula Pasta Salad

Posted by Heart Niagara on


  • 6 oz whole wheat fusilli pasta, uncooked
  • 1 medium shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 3 oz brie cheese, rind removed and finely chopped
  • 8 oz shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 oz fresh baby arugula
  • 1 large heirloom tomato, chopped


1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking water.

2. Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta water over shallot mixture. Steep for 5 minutes.

3. Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.

4. Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.


Nutritional information per serving: Protein 24g Total fat 14g Carbohydrates 38g Calories 376 Sodium 365mg Cholesterol 58mg


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