When the weather is warm, we’ll do just about anything to get outside. We’ll even forgo the conveniences of things like tables and chairs, and enjoy an easy meal, cross-legged, right there on the ground.
I just love summer picnics, especially when the food is prepared from fresh, wholesome ingredients. That’s why I decided to make…then ultimately devour…this delicious Tarragon Chicken Pasta. There’s something almost magical about tarragon and lemon and how it can season a chicken. I’d even call it fool-proof. This “Picnic Pasta” is so crisp and light…definitely a must-try this summer!
- 10 oz dried penne
- 1/2 cup olive oil, divided
- 1 cup grated parmesan cheese
- 1/2 cup pine nuts, oven-toasted
- Large bunch of tarragon, leaves stripped from the stem and chopped
- Grated zest and juice of 1 large lemon
- 1 garlic clove, minced
- 3 cooked chicken breasts, sliced
- 7 oz of fresh arugula
- Sea salt and fresh-cracked pepper, to taste
- Cook penne al dente, according to package instructions
- Drain and rinse the pasta in cold water. Once pasta has drained thoroughly, toss in half of the olive oil
- In a large bowl, combine the parmesan cheese, pine nuts, tarragon, zest and juice, garlic and remaining oil until mixed
- Add pasta and chicken, and arugula, and toss until evenly coated.