Cheesy Chicken with Kale Pasta

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute. Serve with the kale pasta.
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