Cheesy Chicken with Kale Pasta
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 498 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 112 milligrams
- Sodium
- 712 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Protein
- 53 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
- 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.