| 1 box | BARILLA Fiori |
| 1 package (4 ounces) | arugula, trimmed and chopped |
| 1-1/2 pounds | boneless skinless chicken breast halves, cubed |
| 2 tablespoons | red wine vinegar |
| 3/4 teaspoons | salt, divided |
| 1/2 cup | walnut pieces |
| 1/2 cup | extra virgin olive oil |
| 1/8 teaspoon | freshly ground black pepper |
TOAST walnuts in skillet over medium heat 4 to 5 minutes or until browned, stirring occasionally. Remove from skillet; set aside.
SPRINKLE chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
HEAT 2 tablespoons oil in skillet over medium heat. Add chicken; cook 7 minutes or until chicken is cooked through, stirring occasionally.
COOK Fiori according to package directions; drain and return to pot.
ADD chicken, arugula, remaining oil, vinegar, walnuts, remaining ½ teaspoon salt and dash pepper to hot Fiori; toss. Transfer to serving platter. Makes 8 to 10 servings
Substitute spinach for arugula.