Step 1

Cut the chicken into small bite-sized pieces and place it into an airtight container. Add in minced garlic, Italian seasoning blend, salt, pepper, and 1 tbsp of olive oil. Mix thoroughly to combine. Set the lid on and refrigerate for at least 1 hour to marinate.

Step 2

Heat oil in a large pot over medium-high heat. Add chicken and cook until golden brown.

Step 3

Next, add in sun-dried tomatoes, anchovies and olives, and cook, stirring frequently for 2-3 minutes.

Step 4

Stir in tomatoes, red pepper flakes, and broth. Bring it to a boil, then add in the pasta. Reduce the heat to a low, and simmer until pasta is done. It should take approximately 7-9 minutes, the liquid will reduce and thicken.

Step 5

Add more broth, as needed, if the pasta seems to dry up too quickly. Keep stirring frequently into the pot to avoid the pasta sticking to the bottom of the pan.

Step 6

Lastly add the arugula, and stir well until wilted.

Step 7

Remove from heat, taste, and adjust seasoning according to your taste.

Step 8

Serve immediately and enjoy!