Warm Pimentón Chicken and Arugula Salad

I think I'm addicted to Pimentón. Is there something in it? I've only had it my cupboard for a little over a week, and I've used it in practically every meal I've made. I guess I'll have to do a little research.

Yesterday, after visiting Union Square to watch people dressed as animals run a marathon around the park (and a visit to the Farmers Market, where I purchased some Jerusalem Artichokes--experiment to be posted...), I was talked into visiting the crazy-insane Trader Joe's on 14th Street. About 3 months later I paid for my purchase and headed home...with some wild arugula among other things. What to make for dinner...

Warm Pimentón Chicken and Arugula Salad
(1 serving)

about two or three large handfuls of arugula (or for you Brits, rocket)
1/4 c. shredded cooked chicken
1 tsp. + 1 tbsp. olive oil
1/4 tsp. pimentón
1 tbsp. crumbled goat chesse
salt + pepper to taste

Wash and dry arugula and put in serving bowl or on plate. Heat 1 tsp. olive oil, add chicken and pimentón, and sauté until hot. In the meantime, crumble goat cheese onto arugula. To the chicken add a pinch of salt and remaining olive oil and stir/heat. Drizzle olive oil and chicken over the arugula and toss to coat leaves (they'll wilt a little). Add salt and pepper to taste, and serve.

Pimentón Pasta

Mark Bittman's been talking about pimentón (spanish smoked pepper, kind of like paprika) for ages, and last week I finally bought a tin. Besides...it smelled sooooo wonderful, I couldn't resist. Brought back memories of my favorite Pennsyltucky potato chips (which I can't buy in NYC): Middleswarth BBQ.

I've been playing a bit, and today threw together a pasta dish with some leftovers hanging out in the fridge:

Pimentón Pasta
serves 1

about 1/2 cup dried fusilli pasta (about two small handfuls, use whatever pasta you like)
1/4 cup shredded chicken
1/4 cup diced, cooked portobello mushrooms
1 tbsp. olive oil
1/4 tsp. herbes de Provence (French style, without lavender! Or, substitute dried basil, thyme, rosemary, oregano, marjoram combo to taste)
1/8 tsp. sweet pimentón
1/4 tsp. hot red pepper flakes (or less, to taste)
salt to taste

Cook fusilli in boiling salted water. In the meantime, heat olive oil in a sauté pan. Add chicken and pimentón and saute for a minute or two. Add herbes, mushrooms, red pepper, and salt, and sauté until hot. Add cooked, drained pasta and toss to coat. Serve!