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Pan-Fry

Garlicky Chicken Kale Pasta
Ingredients
1 (13.25 oz.) pkg. whole wheat penne pasta
1 Tbsp. canola oil
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 medium sweet onion, chopped
3 cups sliced mushrooms
6 cups chopped kale leaves
1 cup cooked or rinsed and drained canned white or navy beans
1 cup plain nonfat Greek yogurt
1/3 cup low-sodium chicken broth
2 cloves garlic, minced
2 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. grated lemon zest
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, plus additional for optional garnish
1/4 tsp. crushed red pepper flakes, or to taste
3 Tbsp. grated Parmesan cheese (optional garnish)
kalamata olives, sliced (optional garnish)
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Garlicky Chicken Kale Pasta

Garlicky Chicken Kale Pasta

Garlicky Chicken Kale Pasta
Two Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:20 minutes
directions
1. Bring a large pot of water to a boil over high heat. Add pasta and cook just until al dente, about 8 minutes. Drain pasta, return to pot and cover to keep warm.
2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add chicken and cook until cooked through, about 6 minutes. Transfer chicken to a bowl and tent to keep warm. Add onion and mushrooms to skillet and cook until softened, about 6 minutes. Add kale to skillet and cook for 1 minute, or until slightly wilted.
3. While chicken and vegetables cook, place beans, yogurt, broth, garlic, thyme, lemon zest, salt, black pepper, and red pepper flakes in a blender or food processor and blend until very smooth, about 1 minute. Place mixture in a small saucepan, bring to a boil over medium-high heat, reduce heat to medium-low, and simmer uncovered for 5 minutes. Remove from heat and cover to keep warm.
4. Add cooked chicken to pot with pasta and toss together. Stir in yogurt bean sauce. Divide kale mixture among 6 plates, then top with pasta. If desired, garnish with Parmesan, sliced kalamata olives, and additional black pepper.
Source: Hannaford fresh Magazine, September - October 2013
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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