2 tbsp olive oil
2 tbsp butter
3 cups baby tomatoes
1 tbsp garlic minced
1/4 cup basil chopped
1 tsp salt
1 tsp pepper
3 cups penne pasta
3 cups chicken stock
3 cups Arugula
1/2 cup blue cheese crumbles
Optional: Balsamic reduction
1.) In a large saute pan on medium/high heat olive oil & butter.
2.) Add baby tomatoes and cook down. About 5 minutes.
3.) After tomatoes have cooked down, add minced garlic, basil, salt and pepper. Simmer until garlic is fragrant, about 2 minutes.
4.) Remove tomato mixture from saute pan and set aside.
5.) Add penne pasta and chicken stock to the saute pan. The stock should just cover the pasta. Bring to a boil, then reduce to low/medium heat. *
*The goal is to reduce the liquid so it’s almost gone by the time the pasta is done cooking.
6.) Once pasta is cooked through, add tomato mixture, arugula and blue cheese to the pan. Stir and heat until creamy and smooth.
7.) Place in bowl and top with balsamic reduction, black pepper and blue cheese crumbles.