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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. extra virgin olive oil
- 4 cloves garlic (finely diced)
- 2 pt. heirloom cherry tomatoes (halved)
- 1 lb. rigatoni (cooked al dente according to package directions)
- 1/4 cup pasta cooking water
- 12 oz. chicken (about 3 cutlets sautéed, Milanese)
- 1/2 lb. mozzarella (whole milk, cubed)
- 8 oz. baby arugula
- 1/4 cup freshly grated Pecorino Romano cheese
- 1 lemon (juiced)
- salt (to taste)
- crushed red pepper flakes (to taste)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium650mg27% |
| Potassium1010mg29% |
| Protein39g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C90% |
| Calcium45% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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