Whole grain pasta with chicken and herbs

Ingredients:

• 350 g whole grain penne pasta
• 220 g skinless, boneless chicken breast, thinly sliced
• 1/4 cup olive oil
• 4 large cloves garlic, thinly sliced
• 0.5 cups sun-dried tomatoes (not in oil), cut into strips
• 2 cups coarsely chopped arugula leaves
• 1 medium head radicchio, thinly sliced
• 1 large head endive, trim the bottom 1cm, then cut the greens into thin strips
• 3/4 cup lightly salted chicken broth
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 1.5 cups basil, thinly sliced ​​+ extra for serving
• 1/4 tbsp. shaved parmesan

Preparation:

1. Cook the pasta according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water. While the pasta is cooking, heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic and sun-dried tomatoes and cook until the garlic is soft but not browned, about 2 minutes.
2. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper and cook until the greens are wilted, 1-2 minutes. If necessary, thin the sauce with the reserved pasta water.
3. Toss the pasta with the vegetable mixture. Before serving, toss with basil and sprinkle with Parmesan shavings and additional basil.