Chicken and Arugula Pasta Salad By CookingLight

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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


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