Ingredients

• 1 lb dried plain linguine or 1 lb spaghetti
• 1 lb boneless skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 16 garlic cloves, chopped in large chunks
• 10 medium fresh tomatoes, roughly chopped
• 1 cup chicken broth or 1 cup dry white wine
• 2 quarts of tightly packed arugula leaves (about 4 bunches)
• 1/4 cup freshly grated parmesan cheese

Instructions

1. Grill or bake the chicken breasts until medium-rare.

2. Slice the chicken breasts into bite-sized pieces and reserve.

3. Heat olive oil in a large stir-fry pan over high heat.

4. Add garlic and stir-fry until golden but not burn't, about 1 minute.

5. Immediately add tomatoes and chicken stock and heat to boil.

6. Reduce heat and simmer for 3 minutes.

7. Add arugula leaves and toss until they begin to wilt, about 30 seconds.

8. Immediately toss in the chicken and cook for 30 seconds.

9. Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.

10. Drain well, and immediately add to the sauce.

11. Toss thoroughly to entangle the arugula into the pasta strands.

12. (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.

13. Serve immediately, sprinkling parmesan cheese over each serving.

14. Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.

15. It is generally available during late spring and summer.

16. If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.