Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 2 1/2 cups)

Just a bit of a rich and pungent cheese can go quite a long way. Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant bowl of chicken, fresh veggies, and whole-grain noodles.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.

Step 2

Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.

Step 3

Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.

Step 4

Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.

Ratings & Reviews

Good salad...

greg1701
June 13, 2016
The "dressing" doesn't have too much flavor. Would be good with balsamic vinegar, honey, and olive oil instead. I substituted the brie for reduced fate feta. Not too bad... 

3.5 stars

Annecb
October 31, 2017
Quick and easy.  I found some pre-shredded chicken at my market which saved a lot of time and effort.  This meal would be great on a hot summer's evening as the serving size is nice for a one-dish meal but aside from cooking the pasta (which you could do ahead) no heat needed.  I might play around with the dressing.  This one was pretty basic and a little boring.  The brie was a nice touch - a good quality goat cheese would also work.

Argh.. brie! :(

daneanp
June 10, 2016
This looks great.. but Brie and I are not friends.  Any thoughts on substitutions?  Olive Oil? Another Cheese? 

Excellent dinner salad

Kimberly
May 27, 2017
I thought the flavors were perfect, nothing too heavy to mask cheese and light tang of the shallot and garlic.  The servings were generous and relatively guilt free - a satisfying meal for only 10 WW points!