Cheesy Chicken with Kale Pasta

Total Time:
35 min
15 min
20 min

4 servings

  • Kosher salt
  • 1 cup small pasta, such as farfalline (about 4 ounces)
  • 4 small skinless, boneless chicken breasts (about 6 ounces each)
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 jarred roasted red peppers, halved
  • 1 teaspoon chopped fresh oregano
  • 3 ounces part-skim mozzarella, thinly sliced into 4 pieces
  • 2 cloves garlic, thinly sliced
  • 1 small bunch kale, stems removed, leaves chopped (8 cups)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon grated parmesan cheese
  • Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.

  • Meanwhile, season the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-highheat. Add the chicken and cook until golden and cooked through, 4 minutes per side. Transfer to a baking sheet.

  • Add the red peppers and oregano to the skillet; cook, flipping the peppers, until warmed through, about 2 minutes. Lay a pepper half on each piece of chicken. Top each with a slice of mozzarella.

  • Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes. Add the broth and bring to a boil; cook until the kale is tender, 4 to 5 minutes. Add the pasta and parmesan; season with salt and pepper. Cook, tossing, until warmed through.

  • Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute. Serve with the kale pasta.

  • Photograph by Charles Masters

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