Chicken And Kale Saute With Pasta Food

ZESTY CHICKEN BOWLS WITH SAUTEED KALE AND PASTA

Steps:

• Arrange the chicken in a shallow bowl that has a lid. Set aside.
• In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, garlic, dried rosemary, salt, pepper and crushed red pepper. Pour over the chicken. Cover the bowl and shake gently to combine. Place in the fridge for at least 2 hours to marinate.
• When it's time to cook, bring a pot of water to a boil on the stove. Cook the pasta according to package directions.
• Meanwhile, heat 1/2 tablespoon olive oil in a 10-inch skillet over medium heat. Cook the chicken in batches, browning for 4-5 minutes per side, until cooked through. Remove the cooked chicken to a plate to sit.
• Heat the olive oil for the kale in a large skillet set over medium heat. Add the garlic and cook, stirring, for about 1 minute or until fragrant. Add the kale to the skillet and toss well to coat with the garlic and oil. Season lightly with salt and pepper. Cook, tossing, for 4-5 minutes or until softened. Kale doesn't wilt like other greens, but it will become more pliable. Taste and season with additional salt and pepper, as desired.
• Once the pasta is cooked, drain thoroughly and toss with olive oil, salt and pepper.
• Divide the pasta evenly among four bowls. Top with kale. Slice the chicken and top the bowls. Enjoy.

PENNE TOSSED WITH CHICKEN, KALE AND CHERRY TOMATOES

Steps:

• In a large sauté pan, heat olive oil on medium heat. Add garlic and onion and sauté for about 3 minutes until onions are softened.
• Season chicken pieces with a sprinkle of salt and pepper. Add them to the pan with onions and garlic and sauté the chicken until they are fully cooked and golden brown, about 3 to 4 minutes.
• Add cherry tomatoes, and chicken broth, and lower the heat.
• Simmer on low heat for about 2 minutes until the tomatoes soften, about 1- 2 minutes. Add the kale on top, and stir the kale into the mixture until it wilts. No need to cover.
• Taste the broth and season with salt and pepper to taste. Turn off the heat.
• In the meantime, bring a large pot of water to a boil. Add some salt to the boiling water, and add the penne pasta. Reserve 1/2 cup of pasta water, and set aside.
• Cook the pasta, just 1 minute less than is recommended on the package. Drain the pasta. Return it into the pot.
• Carefully transfer the chicken, kale, tomatoes, and all the broth into the pasta.
• Pour the reserved pasta water into the pot. Turn on low heat.
• Stir and toss everything until well blended. Then turn off the heat.
• Transfer into individual bowls or plates, and serve with lots of grated Parmigiano-Reggiano cheese on top.
• Serves 4 to 6

CHICKEN AND KALE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
• Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

CHICKEN AND KALE IN PARMESAN CREAM SAUCE

Steps:

• Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
• Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE

Steps:

• Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
• Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
• Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
• Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
• Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.

FETTUCCINE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.

CREAMY KALE & MUSHROOM CHICKEN PASTA

Steps:

• Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside
• Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
• Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
• Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.

CHICKEN AND KALE PASTA

Steps:

• cook penne.
• heat oil over medium high heat and saute chicken until cooked through.
• remove chicken from pan and dice into bite sized pieces.
• return chicken to pan and add kale and garlic.
• once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.

CHICKEN & ARTICHOKE PASTA WITH KALE PESTO

Steps:

• Cook the pasta according to the package directions, omitting salt.
• While the pasta is cooking, heat the olive oil in a sauté pan. Add chicken and sauté until browned, breaking into bite-sized pieces as it cooks. Add the artichoke hearts, spices, and pepper; sauté 2-3 minutes until artichoke hearts are warmed. Keep warm over low heat.
• Drain the pasta, reserving 1/2 cup of water. Add pasta to chicken and artichoke mixture in the sauté pan; increase heat to medium-low and mix together. Add 1/3 cup pasta water, 1/4 cup kale pesto, ricotta, parmesan & yogurt. Stir until everything is incorporated.
• If necessary, add a little additional pasta water for a smooth consistency. Season with salt & pepper as desired. Top with grated parmesan cheese and serve immediately.

CHICKEN SAUSAGE AND KALE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain the pasta, but reserve 1 cup of the liquid.
• While the pasta cooks, place kale in a skillet with about 1 tablespoon of water. Cook over medium heat until wilted. Remove from the heat and set aside.
• In a large skillet, heat the oil over medium heat. Add the chicken sausage and cook, breaking up into small pieces until the sausage is browned, about 8 minutes.
• Add the garlic and red pepper flakes and saute for about 30 seconds. Add the kale and toss to coat.
• Add the pasta and reserved cooking liquid 1/4 cup at a time. Stir in the Parmesan cheese and salt and pepper to taste. Drizzle fresh lemon juice on top if desired. Serve.

LEMON BASIL CHICKEN WITH TUSCAN KALE AND CAULIFLOWER RICE

Steps:

• Prepare the cauliflower rice by cutting off florets of cauliflower from the head and placing in a food processor. Process in batches to rice size, using pulses to achieve the perfect texture. Set aside.
• Heat a large skillet or saute pan over medium high and add one tablespoon of the canola oil. Add the onion and cook for three minutes, then add one more tablespoon of oil and all of the cauliflower.
• Cook for 2-3 minutes until tender, season with salt and white pepper and set aside.
• Pound the chicken to all of the same thickness, about ½ inch thick. Then cut into two-inch pieces. Season with the salt and black pepper.
• Heat a large skillet or saute pan over medium heat and add 2 tablespoons of the olive oil. Once hot, add the chicken pieces, not touching, and cook one minute. Cover and lower to medium low heat. Cook one more minute, remove cover and flip and place cover back on. Leave on low and cook until no longer pink, about another 1-2 minutes. Remove the cooked chicken to a bowl. You may need to do this in two batches depending on the size of your pan.
• Add the remaining tablespoon of olive oil and increase heat to medium high. Once hot, add onions and cook for three minutes then add garlic, kale and lemon juice.
• Cook until the kale is wilted then add the coconut aminos and lemon zest. Toss and add the chicken back in with any juices on the plate along with the fresh basil.
• Heat to serving temperature then serve over the cauliflower rice.

GARLICKY KALE AND MUSHROOM PASTA

Steps:

• Cook pasta according to package instructions. Drain and reserve about 1 cup of pasta water.
• Meanwhile heat the oil in a skillet and add the shallots and garlic, cook until fragrant.
• Add the mushrooms and sauté for about 5 minutes until it softens and start to turn golden brow. Season mushrooms with salt and peper.
• Add chopped kale and toss to a gentle sauté (about 3 minutes) until leaves start to wilt but maintain it's shape.
• Transfer veggies to pasta bowl. Add reserved pasta water and toss to combine. Season with red pepper flakes and parmigiano cheese

KILLER KALE PASTA

Steps:

• Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use.
• Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.
• Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are "dry," add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
• Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.
• Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!

CHICKEN AND KALE SAUTE WITH PASTA

Steps:

• Place chicken cubes in a bowl or a plastic bag. Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.)
• Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside. Splash cubes with a bit of wine.
• Remove chicken pieces to a plate or serving dish.
• Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
• Heat next 2 Tbsp of oil in skillet at medium-high setting.
• Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6 minutes. Check the carrots and the kale to make sure they are tender.
• Add whatever peppers and onions you desire.
• Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables. Season to taste.
• Add cooked chicken to the skillet.
• Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
• After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
• You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
• Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper! Mangi bene!

CHICKEN, KALE, AND PASTA CASSEROLE WITH CHEESE

Steps:

• Cook the pasta in salted boiling water as directed on the package, then drain and rinse with hot water. Set aside.
• In a sauté pan or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion softens, becoming slightly clear. Add the flour and cook, stirring, until the flour is well incorporated and cooked, about 2 minutes. Add the wine and chicken broth. Continue cooking, stirring, until mixture is thickened and bubbly.
• Add the cream, thyme, parsley, chicken, and kale. Stir to blend.
• Stir in the cheese until melted. Add salt and pepper to taste.
• Combine with the pasta and transfer to a lightly greased 2- to 2 1/2-quart baking dish .
• Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs . Spread over the casserole.
• Bake at 350 F for about 25 minutes, or until the casserole is hot and ​the top is lightly browned. To further brown the crumbs, turn the broiler on for a few seconds. Watch carefully, though: They can burn very quickly on broil.

TUSCAN CHICKEN SOUP

Steps:

• Prep the ingredients. Chop the chicken into 1 inch chunks. Mince the garlic cloves. Chop the sun-dried tomatoes into bite-sized pieces.
• In a stew pot or large pot, heat the olive oil over medium heat.
• Add the chicken to the pot. Let sit for 2 minutes, then stir and cook for 3-4 minutes, stirring frequently, until seared.
• Add the sundried tomatoes, garlic, dried thyme, and smoked paprika to the pot. Stir and cook for 1 minute.
• Add a splash of the chicken stock to the pot and stir, scraping the bottom of the pot to deglaze.
• Add the rest of the stock and stir together. Increase the heat to boiling. Once soup reaches boiling, reduce the heat back to medium and simmer for 10 minutes.
• While soup cooks, prepare the kale leaves. Wash and remove the stems. Cut the leaves into bite sized pieces (about 1 inch) and discard the stems.
• After the soup has simmered for 10 minutes, add the heavy cream and the kale. Stir to combine. Simmer for 3 minutes, then turn off heat and plate.
• Season with salt and pepper as needed.

CHICKEN, ROASTED BUTTERNUT SQUASH AND KALE PASTA

Steps:

• Preheat oven to 450 degrees F.
• Toss squash cubes with olive oil, salt and Herbes de Provence. Place on a baking sheet and roast, uncovered until tender, about 35-40 minutes. Meanwhile cook pasta according to package directions; reserve some pasta water, then drain and set aside.
• Arrange bacon in a large skillet placed over medium-high heat. Cook until crispy on both sides. Remove from skillet and drain on a paper towel. Slice bacon and set aside.
• Pour off excess bacon fat, but do not wipe out skillet. Add onions and garlic and cook until soft and translucent, about 2 to 3 minutes. Add chicken broth and kale. Cook until kale begins to wilt, about 2 to 3 minutes more, scraping off the bottom of the skillet. Stir in chicken, roasted squash, thinning with reserved pasta water if necessary.
• Serve the chicken mixture over the pasta and top with chopped bacon, pine nuts and Parmesan cheese.

KILLER KALE PASTA

Steps:

• Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
• Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
• Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.

LEMON CHICKEN KALE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain and set aside.
• In the same pot, heat olive oil. Add kale and cook until wilted. Add butter and stir until melted, then return the pasta to the pot and add garlic powder, onion powder, salt, and pepper.
• Stir to combine before adding the zest and juice of the lemon. Add parmesan cheese and chicken. Mix to combine, then taste and add more salt and pepper as needed.
• Serve immediately topped with additional cheese.
• Enjoy!

KALE AND CHICKEN SAUSAGE WITH FUSILLI

Steps:

• Cook 1lb of fusilli pasta;drain (reserve cooking liquid if necessary)and drizzle with olive oil;cover and set aside.
• In a saute pan cook the chicken sausage with 1 tablespoon of olive oil; saute sausage until cooked through and browned;remove from pan with a slotted spoon and set aside in a covered bowl.
• Saute the crushed garlic and red pepper flakes in the same pan with the remaining olive oil;once the garlic is lightly browned add the chopped kale;when the kale begins to wilt return the chicken sausage to the pan;saute about 5-7 minutes covered and then add your liquid of choice;bring to boil and then toss in the pasta and grated Parmesan cheese. Serve and enjoy!