Farfalle with Turkey-Arugula and Plum Tomatoes

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Category : Pastas/Risottos

Recipe : Farfalle with Turkey-Arugula and Plum Tomatoes

Festive farfalle pasta, shaped like bow-ties, pairs with cooked chicken and fresh plum
tomatoes--plus a secret ingredient: arugula. This aromatic, piquant salad green adds a
peppery touch to this elegant dish.

Makes 4 servings

4 cups coarsely chopped arugula
7 large plum tomatoes, blanched, peeled, seeded and coarsely chopped
8 ounces skinless boneless cooked turkey breast, cut into 1" pieces
1/3 cup red wine vinegar
1/4 cup minced shallots
1 tablespoon + 1 teaspoon olive oil
2 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 ounces farfalle pasta (bow-tie-shaped macaroni)

In large bowl, combine arugula, tomatoes, turkey, vinegar, shallots, oil, garlic,
pepper and salt; let stand, covered, 1 hour.
Meanwhile, in large pot of boiling water, cook farfalle 10-12 minutes, until
tender. Drain, discarding liquid. Add cooked farfalle to turkey mixture; toss to
combine. Serve warm or at room temperature.

SERVING (2 1/2 CUPS) PROVIDES: 1 Fat, 4 Vegetables, 2 Proteins, 2 Breads.

PER SERVING: 310 Calories, 6 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 341
mg Sodium, 40 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 70 mg Calcium .