Do you notice when you follow so many different bloggers whether it’s for recipes, business or fashion you kind of lose your own creativity. You can’t seem to come up with something different. Or you think, why bother since it seems someone else already did it. I definitely have been feeling this lately and took a much needed break from social media so that I can let my own creative juices start cranking again. Also, it’s been a total refresher not even to open emails from so many different people. Using the delete key has been very liberating. It’s not to say I don’t enjoy their content but when you have your own business and need to flourish yourself a much needed break from other peoples ideas really help make your own shine through.
Truthfully that’s how I decided to make this recipe. I stopped looking and started listening to what was inside and this dish was born. And, it’s a keeper! Feel free to add some shaved parmesan upon serving but it’s good all by itself without adding the dairy.
It also comes together quickly despite a few things that you need to do. My whole family really enjoyed this. It’s perfect for spring – it’s a light lemony healthy pasta dish!
Penne with Grilled Chicken, Arugula, Roasted Fennel & Lemon
A lemony light gluten-free pasta dish that is loaded with yummy flavor.
- 1.5 lbs Organic Boneless Chicken Breast marinade below
- 2-3 ea Lemons 2 zested and juiced (reserve 1 for end)
- 5 ea large garlic cloves roasted
- 2 ea fennel bulbs trimmed
- 1 ea vidalia onion quartered, sliced
- 5.5 oz organic baby arugula 1 container
- 1 lb brown rice penne Tinkyada brand
- 1/4+ c extra virgin olive oil
- crushed red pepper to taste
- Himalayan pink salt
Marinade for Chicken:
- 1/4 c EVOO
- 1/4 c Apple cider vinegar
- 1 ea lemon juiced
- 1 tsp Dijon mustard
- 2 ea garlic cloves grated
- 2 tbsp honey
- 1 tsp pink salt
Trim and slice the chicken breast to approx 1/2”. Marinate chicken in above ingredients for approx 1/2 hr. Grill over a preheated med high heat until done. let sit for 10 minutes before slicing against the grain.
Preheat oven to 425 (convection roast if have). Cut fennel stems off, core and quarter, then slice in 1/2” slices. Spread out on a parchment lined cookie sheet and add sliced vidalia onion. Drizzle a little evoo over and sprinkle with pink salt, toss. Roast for approx 1/2 hr or until golden brown and slightly burnt on edges.
In a separate aluminum foil packet, place 5 large garlic cloves (w/peel) with a little evoo, seal it and roast along side fennel (check garlic after 15 minutes-roast until soft and golden). Set aside.
In the meantime, boil 4 qts water in a dutch oven and cook according to package directions (al dente). Reserving about 1/2 cup of pasta water.
While the pasta is cooking, in a separate bowl, juice and zest 2 lemons. Add pink salt to taste, 5 roasted garlic cloves squeezed from peels, 1/4 c evoo. Mash and emulsify with a fork, whisk or emulsion blender.
Drain the pasta reserving 1/2 cup of pasta water. Return pasta back to the Dutch oven.
Toss pasta with arugula while it’s still hot. Add lemon dressing, sliced grilled chicken, roasted fennel/onion mixture. Toss to combine.
Adjust seasoning to taste. Add more olive oil if needed and squeeze one lemon over the pasta if desired. Sprinkle with crushed red pepper.