Chicken and Arugula Pasta Salad

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Chicken and Arugula Pasta SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Just a bit of a rich and pungent cheese can go quite a long way. Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant bowl of chicken, fresh veggies, and whole-grain noodles.

Serves 4 (serving size: about 2 1/2 cups)


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6 ounces uncooked whole-wheat fusilli pasta
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
3 ounces Brie cheese, rind removed and finely chopped
8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
2 teaspoons cider vinegar
3/8 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
5 ounces 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 liquid.

2. Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 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.

Created date

May 2016

Nutritional Information

Calories 380
Fat 12.2 g
Satfat 4.7 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 33 g
Carbohydrate 36 g
Fiber 5 g
Cholesterol 87 mg
Iron 2 mg
Sodium 578 mg
Calcium 135 mg
Sugars 3 g
Est. Added Sugars 0 g