Angel Hair Pasta with Chicken, Tomatoes and Arugula

Serving Size: 4

Ingredients:
10 ounces uncooked angel hair pasta
1 pound boneless and skinless chicken breast
1 1/2 pounds cherry tomatoes, cut into halves or quarters
1 cup arugula
3 garlic cloves, minced
2 tablespoons capers
6 tablespoons olive oil
4 tablespoons coarsely chopped fresh basil
Salt and pepper to taste

Directions:

1. Place the tomatoes in a bowl and add the garlic, capers and 5 tablespoons of the olive oil; mix well. Season with salt and pepper to taste and let stand for 30 minutes.
2. Once the tomatoes have marinated, heat the remaining olive in a large skillet. Add chicken breasts, season with salt and pepper to taste and sauté until cooked through. Remove chicken breasts from skillet and thinly slice each chicken breast diagonally. Add to tomatoes mixture.
3. Cook angel hair pasta in salted boiling water until al dente. Drain.
4. Add the pasta to the skillet along with the tomatoes-chicken mixture. Toss gently and cook just until heated through. Remove the pan from the heat; add the arugula and basil tossing well to combine

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