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I just made this and it was *great* - really easy and really yummy. "Mmmm, new favourite food.... it rocked" - Simon. The recipe's from Epicurious (pasted here for easy reference - the comments in brackets are mine). PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA 3 12-ounce bags cherry tomatoes [about 900g] 2 tablespoons olive oil 5 large garlic cloves, chopped [I used 8] 3/4 teaspoon dried crushed red pepper 2 cups shredded roasted chicken breasts without skin (from purchased roast chicken) 8 ounces penne pasta [250g] 6 cups arugula leaves 1/2 cup crumbled feta cheese (about 3 ounces) [I used half a pack of the Taste the Difference stuff from Sainsbury's] Preheat oven to 475F [about 240 C]. 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 [I didn't bother with this - there was enough liquid in the tomatoes]. 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. Makes 4 servings. Bon Appetit March 2003
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