Chicken-Kale Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pkg whole wheat penne pasta (16 oz)4 6 oz skinned and boned chicken breasts - cut in 1" pcsKosher salt Freshly ground pepper2 tbsp. each EVOO and unsalted butter4 garlic cloves, minced1 cup reduced sodium chicken broth3/4 cup dry white wine5 oz kale, stemmed and coarsely chopped2 cups grape tomatoes, halved1 cup (4 oz) shaved Parmesan cheeseGarnish: shaved Parmesan cheese (optional)
1. Prepare pasta according to package directions. Drain. Return pasta to Dutch oven; cover and keep warm
2. Season chicken with salt and pepper. Cook chicken in a single layer in hot oil and melted butter in a large skillet over high heat, without stirring, for 1 to 2 minutes. Turn chicken; cook 2 minutes or until done. Transfer chicken to a plate.
3. Add garlic to skillet. Reduce heat to medium; cook, stirring constantly, 30 seconds. Add broth and wine, stirring to loosen browned bits from bottom of skillet. Simmer 6 to 8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.
4. Add kale mixture to reserved pasta. Stir in tomatoes, 1 cup shaved Parmesan and reserved chicken; toss gently. Top and serve with additional shaved Parmesan, if desired.
Serving Size: serves 8 - 10
Number of Servings: 8
Recipe submitted by SparkPeople user CTITUS184.
2. Season chicken with salt and pepper. Cook chicken in a single layer in hot oil and melted butter in a large skillet over high heat, without stirring, for 1 to 2 minutes. Turn chicken; cook 2 minutes or until done. Transfer chicken to a plate.
3. Add garlic to skillet. Reduce heat to medium; cook, stirring constantly, 30 seconds. Add broth and wine, stirring to loosen browned bits from bottom of skillet. Simmer 6 to 8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.
4. Add kale mixture to reserved pasta. Stir in tomatoes, 1 cup shaved Parmesan and reserved chicken; toss gently. Top and serve with additional shaved Parmesan, if desired.
Serving Size: serves 8 - 10
Number of Servings: 8
Recipe submitted by SparkPeople user CTITUS184.
Nutritional Info Amount Per Serving
- Calories: 424.3
- Total Fat: 11.5 g
- Cholesterol: 63.8 mg
- Sodium: 250.7 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 6.7 g
- Protein: 31.1 g
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