Sautéed Chicken + Kale Pasta

Today’s recipe is brought to you by laziness and needing to clean out the kitchen.

But y’all. Recipes do not come easier than this one. My friend was coming over for dinner and we did not want to cook anything elaborate (read: laziness had set in for the evening); so, I checked the fridge and pantry to see what I had on hand (read: what needed to be cooked ASAP or else thrown out). I had thawed chicken breasts, half a bag of kale (that was on its last legs…), GF pasta, some lemons, grated Parmesan, and olive oil. And so, this recipe was born!

Here are your players:

Ingredients:

  • Chicken breasts (If you make the whole box/bag of pasta, I recommend cooking 2 medium-sized chicken breasts)
  • Pasta of choice ( I love this pasta from Trader Joe’s)
  • Kale (about 4 – 5 large handfuls)
  • Olive oil
  • One lemon (you can certainly make this recipe without the lemon if you don’t have one on hand)
  • Grated Parmesan, to garnish

Tools:

  • Large sauté pan
  • Large pot (for boiling water for the pasta)
  • Colander

Directions:

Heat 1 – 2 tablespoons of your cooking oil of choice in the large sauté pan over medium heat. (I’m partial to coconut or red palm oil.) Prepare your chicken breasts by washing them and patting them dry, then seasoning with salt, pepper and juice of half of the lemon. I cut mine into uniformly-sized strips prior to cooking. Cook over medium heat, flipping a few times, until no longer pink on the inside (it usually takes about 8 – 10 minutes for several chicken breasts; less time if you cut them into strips or if they’re flattened).

While your chicken is sautéing, cook your pasta per the instructions on the package and drain when done.

Once the chicken is done, remove from the pan, put on a plate and keep in a warming drawer (or store in your microwave). Add an additional 1 – 2 tablespoons oil to your large sauté pan and (re)heat over medium heat. Add the kale and season with salt, pepper and juice from the other half of your lemon. Using a spatula, stir the kale and flatten it as it cooks. Kale will not wilt like spinach does, but it will turn a deep green and reduce a small amount. Sauté the kale for about 5 minutes.

{You’re almost there!} Pour the cooked pasta back into the large pot, then add the chicken and kale and toss with 2 – 3 tablespoons of olive oil. Stir it all up and voilá! Serve hot with Parmesan. You won’t be disappointed. And you may hate yourself for how much of it you’re going to eat. {It also heats up well as leftovers!}

Eat up, y’all!

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