Campanelle with Roasted Garlic, Chicken, and Arugula


  • 16 oz. Galbani® Mozzarella, 1/2 inch dice
  • 1 qt. reduced sodium chicken stock
  • 2 cups arugula
  • 1/2 cup roasted or sundried tomatoes, thinly sliced
  • 1/2 lb. campanelle pasta, or other ruffled shape
  • 3 Tbsp. Extra Virgin Olive Oil
  • 4 cloves garlic, thinly sliced
  • 2 cups cooked chicken, torn into bite-size pieces
  • 1 1/2 Tbsp. capers, drained
  • 1/3 cup Kalamata olives, cut in half


  • In a large sauté pan, boil the chicken stock on high heat until reduced to 2 cups. Remove from pan and reserve.
  • Put mozzarella, arugula, tomatoes, and basil in a large mixing bowl. Reserve.
  • Cook the pasta until al dente. Drain and reserve without rinsing.
  • Wipe out the sauté pan and cook the oil and garlic on medium heat, stirring constantly until the garlic is toasted, about 5 minutes.
  • Add the chicken, capers, olives, pasta, and reduced stock to the sauté pan. Heat until warmed through, about 3 minutes.
  •  Add the entire mixture to the mixing bowl with the other ingredients and toss to coat. Mozzarella will just begin to melt softly. Serve immediately.