Chicken And Arugula Pasta Salad

• 6 ounces uncooked whole-wheat fusilli pasta
• 1 medium shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 3 ounces Brie cheese, rind removed and finely chopped
• 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
• 2 teaspoons cider vinegar
• 3/8 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt
• 2 teaspoons extra-virgin olive oil
• 5 ounces fresh baby arugula
• 1 large heirloom tomato, chopped

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
2. Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
3. Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
4. Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.

pasta, shallot, garlic, cheese, skinless, cider vinegar, freshly ground black pepper, kosher salt, extravirgin olive oil, arugula, heirloom tomato

Taken from www.myrecipes.com/recipe/chicken-arugula-pasta-salad (may not work)