Penne with Chicken, Arugula, Roasted Tomatoes, and Feta

Admittedly for the last few months, if it wasn't for Madeleine, I'd be existing on peanut butter and jelly sandwiches and David would be fending for himself. Usually I cook big on the weekends and we have leftovers to choose from as well as some meals from the freezer. My cooking on the weekends was getting to be a rare thing.

I was at Sam's Club on Friday and they had a big display of grape tomatoes. Got me thinking about a recipe I discovered from a friend last summer and have made several times since then - Penne with Chicken, Arugula, Roasted Tomatoes, and Feta, originally from Bon Apetit magazine. I am not a huge fan of arugula so I use spinach instead. Using a chicken from Sam's makes it super simple to put together. I cut back on the oil and often use rosemary when I roast the tomatoes (unless I have fresh basil from the garden - then I mix it in the tomatoes after they roast). I have also used blue cheese crumbles in place of the feta with good results.

Best part - Madeleine always gobbles it up.

Penne with Chicken, Arugula, Roasted Tomatoes, and Feta
Yield: Makes 4 servings

3 12-ounce bags cherry tomatoes
2 tablespoons olive oil
5 large garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups shredded roasted chicken breasts without skin (from purchased roast chicken)
8 ounces penne pasta
6 cups arugula leaves
1/2 cup crumbled feta cheese (about 3 ounces)

Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.

Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.