Chicken and Kale Pasta with Garlic Lemon Sauce
Zesty Garlic Lemon Chicken Pasta with Fresh Kale
Ingredients:
10 oz whole wheat pasta (penne or fusilli)
2 boneless, skinless chicken breasts, diced
3 cups chopped kale (stems removed)
4 cloves garlic, minced
2 tbsp olive oil
Juice and zest of 1 lemon
¼ cup grated Parmesan (optional)
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
½ cup reserved pasta water
Directions:
Cook the pasta in salted water according to package instructions. Reserve ½ cup of pasta water before draining.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add chopped kale and red pepper flakes (if using). Cook for 2–3 minutes until wilted.
Return the chicken to the skillet, then add the cooked pasta and reserved pasta water. Toss everything together over low heat.
Add lemon juice, zest, and Parmesan if using. Stir well to combine. Adjust seasoning and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 430 kcal | Servings: 4 servings