A complete meal pasta made in about 30 minutes start to finish. I use gluten-free spaghetti, you can use whatever pasta you prefer!
Place a large pot filled with salted water on high heat, cover and bring to a boil (cook pasta to package instructions and save a 1/4 cup of pasta water before straining)
Peel and slice onion, chop parsley, grate cheese, chop garlic , chop walnuts and set aside
When water is almost boiling, place a large pan on high heat, add olive oil (pan needs to be large enough to accommodate all the cooked pasta)
Cut the chicken breasts in half so they remain the same length but are half as thick as they used to be (see photos)
When onions have been in the pan for about 6 minutes, move them to the sides of pan, add a little more olive oil if necessary and add breasts to pan, cook first side 6 minutes, still frequently stirring onions, then turn chicken and cook six more minutes (do not overcook, there is nothing worse than dry chicken!)
When chicken has cooked for 6 minutes on the second side, check to make sure it is cooked through and remove from pan and allow to 'rest' on a plate (do not turn off heat) . To same pan add nuts, garlic, red pepper flakes, balsamic vinegar and 1/4 cup of pasta water, simmer and stir for one minute scraping any chicken bits from pan
Strain pasta (do not rinse) and place in pan, add 1-2 tablespoons olive oil, toss with herbs, nuts and arugula. Season with sea salt and pepper, toss again
Sprinkle with parsley, parmesan and pomegranate seeds.. Serve.