I usually roast a chicken on Sunday. I save the breast for a casserole during the week. This week I wanted to mix it up and add more greens. I had a bag of arugula which is spicy and has a bite. I decided to make a chicken Alfredo and serve it on arugula. It was fantastic and took 20 minute tops.
You will need:
4-6 cups arugula ( up to you how much greens you like, any green could work)
two chicken breasts
1/2 cup whole milk or whipping cream
1/2 cup parmesan
salt & pepper to taste
nutmeg 4 grates on the grater or a small pinch of pre grated nutmeg
In a sauté pan that is placed on a burner that was turned to low, pour in cream or milk. Let it come to a simmer and add in salt, pepper, and nutmeg. Thinly slice the breasts and spread in one layer in the sauté pan. While the chicken is warming evenly pour over the parmesan. Pour over arugula.