CHEESY CHICKEN WITH KALE PASTA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 498 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 112 milligrams, Sodium 712 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 53 grams
CHICKEN AND KALE CASSEROLE
This is a hearty and healthy baked pasta dish for the whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Nutrition Facts : Calories 563 g, Fat 22 g, Fiber 4 g, Protein 40 g, SaturatedFat 12 g
CHICKEN, KALE, AND PASTA CASSEROLE WITH CHEESE
Steps:
- Cook the pasta in salted boiling water as directed on the package, then drain and rinse with hot water. Set aside.
- In a sauté pan or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion softens, becoming slightly clear. Add the flour and cook, stirring, until the flour is well incorporated and cooked, about 2 minutes. Add the wine and chicken broth. Continue cooking, stirring, until mixture is thickened and bubbly.
- Add the cream, thyme, parsley, chicken, and kale. Stir to blend.
- Stir in the cheese until melted. Add salt and pepper to taste.
- Combine with the pasta and transfer to a lightly greased 2- to 2 1/2-quart baking dish .
- Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs . Spread over the casserole.
- Bake at 350 F for about 25 minutes, or until the casserole is hot and the top is lightly browned. To further brown the crumbs, turn the broiler on for a few seconds. Watch carefully, though: They can burn very quickly on broil.
Nutrition Facts : Calories 381 kcal, Carbohydrate 28 g, Cholesterol 74 mg, Fiber 2 g, Protein 17 g, SaturatedFat 11 g, Sodium 406 mg, Sugar 3 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
KALE AND ARTICHOKE CHICKEN CASSEROLE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
- Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
- Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
CHICKEN AND KALE PASTA
A simple and rich chicken pasta dish that is very colorful and goes well with strong flavored vegtables such as asparagus. I recommend a good Merlot with this dish.
Provided by Meesier42
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- cook penne.
- heat oil over medium high heat and saute chicken until cooked through.
- remove chicken from pan and dice into bite sized pieces.
- return chicken to pan and add kale and garlic.
- once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.
SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Provided by Anna Stockwell
Categories Chicken Quick & Easy Kale Tomato Mozzarella Pasta 30 Days of Groceries Cheese Dinner Sheet-Pan Dinner
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
- Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
- Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
- Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
- Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
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CREAMY KALE AND PASTA BAKE RECIPE - SOUTHERN LIVING
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5/5 (15)Total Time 30 mins
- Preheat broiler with oven rack 8 to 9 inches from heat. Bring 4 quarts water and 1/4 cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.
- Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on HIGH 3 minutes.
- Melt butter in Dutch oven over medium. Add onion, and cook, stirring occasionally, until tender, about 6 minutes. Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 1/2 teaspoons salt. Roughly chop kale. Fold kale and cooked pasta into cheese sauce. Pour into a greased 11- x 7-inch baking dish.
- Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture. Broil until panko is golden brown, 1 to 2 minutes. Serve immediately.
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