Roasted Chicken Pasta with Arugula

A Bethany go-to favorite.

Whole wheat linguine (angel hair or tube pasta works great too!), cooked as directed
Roasted chicken (I roasted a whole chicken for 45  minutes at 350 degree in salt, pepper, and a little white wine), pulled into chunks (keep the juice from the bottom of the pan)
1/2 bag of arugula (3 cups)
1/4 cup sun-dried tomatoes in olive oil, chopped
1/2 yellow onion, chopped

Goat cheese (as a topping)

In a saucepan, saute onions and sun-dried tomatoes in olive oil from the sun-dried tomatoes. Cook for about 5 minutes. Add arugula. Cook until wilted. Add roasted chicken and pasta. Stir till combine. Add a little bit of the chicken liquid, about 1/8-1/4 cup. If there isn’t any left. Put a little white wine into the roasting pan and stir, scrapping up a little bit of the brown bits. Cook down for 1 minute. Serve warm. Top with goat cheese.

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