Chicken pesto penne Toss

1/2 boneless, skinless chicken breasts 1/4 tsp salt 1/4 tsp pepper 1 1/2 cups whole grain penne pasta 1/4 c creamy pesto 2 cups arugula 2 tsp glaze Instuctions 1. preheat oven to 425°F. Sprinkle chicken with salt and pepper. Arrange in a lightly greased pan bake 20 to 25 minutes or until done cool slightly and shredded with two forks. 2. Meanwhile, Cook pasta according to package directions drain and stir in pesto. 3. Toss pasta with arugula and shredded chicken. Drizzle with glaze. alternate: when I made this, I used canned chicken, put a little extra-virgin olive oil in a cast-iron skillet and sautéed the chicken. Then I added the arugula creamy pesto the cooked pasta some Mediterranean seasoning and the balsamic glaze last and then stirred it all together. I also shredded some Parmesan cheese to sprinkle on top.