Chicken And Kale Saute With Pasta Recipes

KILLER KALE PASTA

Steps:

• Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
• Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
• Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.

CHICKEN AND KALE PASTA

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.

CHICKEN AND KALE SAUTE WITH PASTA

Steps:

• Place chicken cubes in a bowl or a plastic bag. Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.)
• Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside. Splash cubes with a bit of wine.
• Remove chicken pieces to a plate or serving dish.
• Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
• Heat next 2 Tbsp of oil in skillet at medium-high setting.
• Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6 minutes. Check the carrots and the kale to make sure they are tender.
• Add whatever peppers and onions you desire.
• Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables. Season to taste.
• Add cooked chicken to the skillet.
• Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
• After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
• You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
• Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper! Mangi bene!

KILLER KALE PASTA

Steps:

• Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use.
• Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.
• Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are "dry," add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
• Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.
• Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!

CHEESY CHICKEN WITH KALE PASTA

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.