Penne with Chicken, Edamame and Arugula

I made this with whole wheat penne, but you could use any type of short pasta. Garnish with red chili flakes and/or shredded parmesan cheese.

penne pasta
olive oil
1 tbsp butter
2 cups shelled edamame (green soybeans)
2 cups arugula
1 cup halved grape tomatoes
1 onion, sliced
1 yellow bell pepper sliced
3 garlic cloves, minced
1 7oz. pesto (prepared or homemade)
1 large boneless skinless chicken
salt and pepper for seasoning
21 seasoning blend (such as a salt free Mrs. Dash)

Season chicken with salt, pepper and seasoning blend. Drizzle with olive oil. Heat grill.

While grill is heating, begin to pre-heat a large nonstick sauté pan over medium-high heat. Coat with olive oil and melt butter. Add onions and season with salt, pepper and seasoning blend. Sauté until beginning to brown and caramelize (stirring frequently). Add bell pepper and garlic. Continue to sauté until bell peppers begin to soften. Then add edamame and mix.

While onions and bell peppers are sautéing. Begin bringing water to a boil and start grilling the chicken.

Once chicken is completely cooked through, remove and wrap in foil to keep warm.

Once water is boiling add pasta and cook according to cooking directions. If onion and bell pepper mixture is ready, reduce heat to the lowest setting.

When there is about 5 minutes left on the pasta cook time, dice chicken and add to onion and bell pepper mixture. Stir to mix.

Once pasta is done, drain and place in a large mixing bowl. Toss pasta with pesto. Then add tomatoes and toss completely. Add chicken mixture and toss. Finish by adding the arugula. Toss to mix completely. Serve and ENJOY!!!!!

Wine pairing.......Merlot.