Ingredients:

  • 12 oz dry fusilli pasta
  • 1 tsp sea salt
  • 2 cups cooked chicken breast, cubed
  • 1 pint cherry tomatoes, halved
  • 2 cups baby arugula
  • 1/2 cup mozzarella pearls
  • 3/4 cup basil pesto
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 2 tbsp reserved pasta cooking water

Instructions:

  1. Boil the water in a large pot with the sea salt.
  2. Cook the 12 oz of fusilli for about 10 minutes until it has a slight chew (al dente). Note: Overcooked pasta will fall apart when you toss it with the heavy ingredients.
  3. Scoop out about 1/4 cup of the pasta water before draining. Do not skip this part.
  4. Halve the cherry tomatoes and cube the chicken while the pasta boils to save time.
  5. Drain the pasta and return it to the pot or a large mixing bowl.
  6. Add the basil pesto, lemon juice, and the 2 tbsp of reserved pasta water to the warm noodles.
  7. Toss vigorously until the pasta is glossy and evenly coated.
  8. Fold in the cubed chicken, halved tomatoes, and mozzarella pearls.
  9. Stir in the arugula last until it just begins to soften from the residual heat.
  10. Sprinkle with red pepper flakes and serve immediately.