CREAMY KALE PASTA
This Creamy Kale Pasta is fresh, easy, and DELICIOUS. Chewy bowtie pasta, coated in a light, salty, barely-creamy sauce, flecked with red pepper flakes and little bits of tender sautéed garlic kale.
Provided by Lindsay
Categories Pasta
Time 30m
Number Of Ingredients 14
Steps:
- Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That's okay, it'll tone down once it mixes with everything.)
- Prep the pasta: Cook pasta according to package directions. Drain and set aside.
- Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.
- Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.
Nutrition Facts : Calories 402 calories, Sugar 2.1 g, Sodium 697.3 mg, Fat 18.1 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 47 g, Fiber 3.3 g, Protein 9.1 g, Cholesterol 15.3 mg
LEMON CHICKEN KALE PASTA
Time 30m
Yield 4-6 servings
Number Of Ingredients 11
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!
WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper
Provided by Marie Telling
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
- Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
- Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
- Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
- Add cooked chicken, and pasta. Stir to coat, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams
EASY LEMON PASTA WITH CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
- Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
- Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
- Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
CHICKEN AND KALE PASTA
A simple and rich chicken pasta dish that is very colorful and goes well with strong flavored vegtables such as asparagus. I recommend a good Merlot with this dish.
Provided by Meesier42
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
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ONE POT CREAMY LEMON CHICKEN PASTA WITH BABY KALE
From spoonfulofflavor.com
4.9/5 (9)Total Time 40 minsCategory Main CourseCalories 637 per serving
- In a 12" pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute. Add uncooked pasta, chicken broth, water and baby kale. Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, stir in cream cheese, mozzarella cheese, Parmesan cheese, lemon juice and lemon zest. Stir until cheese is melted. Serve immediately.
LEMON CHICKEN PASTA (EASY TO MAKE!) - THE ENDLESS MEAL®
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5/5 (41)Calories 684 per servingCategory Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain then return the pasta to the pot and toss with a little splash of olive oil.
- While the pasta water is heating, pound the chicken breasts with a mallet or rolling pin so that they are ½ inch thick. (See notes) Season both sides with salt and pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5 minutes per side, reducing the heat if needed, until they are cooked through. Remove them from the pan and slice them into bite-sized pieces once cool enough to handle then add them to the pot with the cooked pasta.
- Make the lemon cream sauce in the same pan as you used for the chicken. Add the olive oil, onion, and garlic and cook for 3 minutes, until the onion is soft and transparent. Add the chicken stock and scrape the pan of any stuck-on bits. Add the parmesan, heavy cream, salt, and pepper and bring the pan to a boil. Reduce the heat and simmer for 2-3 minutes, or until it thickens slightly. Remove the pan from the heat and stir in the lemon zest and juice.
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