Chili Lemon Chicken with Arugula

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Arugula has been a star staple in my cooking lately. There’s something exciting about it’s peppery bitterness that makes cooking with it a challenge and also a reward.

I used:
2 organic chicken breasts, chopped
4 mini orange peppers, sliced thin
7 vine ripened small tomatoes, quartered
1/2 onion, diced
2 cloves garlic, minced
1 lemon, juiced
1 tbs. Dried oregano
2 tsp. chili pepper flakes
Salt and pepper to taste
Large bunch of arugula
Chèvre for crumbling
Pasta, cooked to package directions

Sauté onions in a little canola oil for a few minutes, add chicken, spices and peppers and cook until chicken is done-no pink. Add tomatoes and lemon juice last, taste mixture, adding more seasoning if necessary (I like a strong lemon flavor)

Assemble plates using pasta first, then arugula, then chicken mixture. Drizzle remaining sauce over and add crumbled chèvre.

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