Not only was this a fairly easy recipe to make, but also kept as a leftover really well, too!

Ingredients

3/4 box (12 ounces) whole-wheat tri-color rotini

1/4 cup olive oil

4 large cloves garlic, thinly sliced

1/2 cup tomatoes, sliced into strips

1/2 pound skinless, boneless chicken breast halves, thinly sliced

2 cups roughly chopped arugula leaves

1 large head endive, bottom 1/2-inch removed, then sliced into thin strips

3/4 cup low-sodium chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish

1/4 cup shaved Parmesan

 Directions

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes.

• Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.

• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.