After my trip to Delaware, I knew I had to get back on my health kick. I had eaten bags of doughnuts, buckets of popcorn, and boxes of Buncha Crunch. It was calorie madness. So I popped down to the farmer’s market and picked up one of the healthiest veggies I know, kale.
A few things you should know about your curly green friend: They are high in Vitamin A, Vitamin C, calcium, iron, and are a great detox food. Which is exactly what I needed after all that salt and sugar!
After all that traveling, I didn’t have the motivation to get all fancy and wanted something simple, so I tossed together some kale, mushrooms, and grilled chicken in lasagna noodles. Lasagna noodles you say? I improvise a lot, and when I was out of pappardelle, I sliced up some lasagna noodles for a quick substitute. Try it for yourself!
This recipe cooks for 1, as the majority of the time I make myself something quick a head of time to take to work for lunch. Just double everything (or quadruple) if you’re making for a bigger group.
Grilled Chicken and Kale Pasta
Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients
- 1 grilled chicken breast, sliced
- 1 tbsp extra virgin olive oil, plus extra for tossing
- 1 tsp minced garlic
- 1/2 cup mixed mushrooms, sliced
- 1 cup kale, washed and roughly chopped
- 1/4 lb lasagna noodles
- Salt
- Pepper
Directions
1. Boil a pot of water
2. Add lasagna noodles and sprinkle with salt
3. Meanwhile, heat olive oil in a skillet over medium-high heat
4. Add garlic, cook until golden brown (careful not to burn!)
5. Add mushrooms, cook about 3 minutes more
6. Meanwhile, remove lasagna noodles from pot once they’re al-dente (cooked firm but still tender)
7. Slice the lasagna into 1 inch wide ribbons
8. Toss noodles with olive oil, salt, and pepper, set aside
9. Add kale to the skillet and cover
10. Cook until kale has wilted, about 5 minutes
11. Toss together kale mixture, chicken, and pasta
12. Enjoy!
A great shortcut for the grilled chicken is shredded rotisserie chicken. I use it quite often, and it’s a great staple to have on hand for adding to pasta dishes, salads, and soups!
Allie Bowl is a hiking food blogger who lives in Los Angeles. Allie currently balances working in film and television, with her second passion of cooking and photographing for thecookingbowl.com. Despite constantly being on the go, Allie finds peace in her dog Abby who is her biggest fan (and taste tester).
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