Whole Wheat Pasta With Lemon Kale Chicken Recipe By Tasty Food

LEMON CHICKEN KALE PASTA

Lemon Chicken Kale Pasta image

Time 30m

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

12 oz. pasta of choice (I like orecchiette pasta for this recipe)
3 tbsp. olive oil
1 large bunch kale, stems removed, chopped into bite-sized pieces
3 tbsp. butter
1 tsp. garlic powder
1 tsp. onion powder
½ tsp.salt
½ tsp. freshly ground black pepper
1 lemon
½ cup shredded parmesan cheese + more for topping
2 cups cooked, shredded chicken

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 PESTO WITH WHOLE WHEAT PASTA

Kale Pesto With Whole Wheat Pasta image

Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Provided by Chris Morocco

Categories Bon Appétit Dinner Lunch Pasta Kale Pistachio Noodle Healthy Vegetarian Soy Free Peanut Free Kid-Friendly

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large bunch Tuscan kale, ribs and stems removed
Kosher salt
12 oz. farro pasta or whole wheat pasta
⅓ cup raw pistachios
¼ cup extra-virgin olive oil
1 garlic clove
1 oz. Parmesan, finely grated, plus more for serving
2 Tbsp. unsalted butter
Freshly ground black pepper

Steps:

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

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