After our big Fourth of July gathering at the lake, I was left with a lot of extra food, including a big bag of kale that I wanted to use before it spoiled. Since Pinterest is a great resource for recipes, I decided to look there for a healthy kale recipe to try. Of course, I like to change things up and added some chicken and a few other vegetables to make the recipe healthier and came up with my own recipe for some Healthy Chicken Parmesan Kale Pasta instead. It was easy to make, contains some healthy nutrients and was pretty tasty. Give it a try if you like.
Healthy Chicken Parmesan Kale Pasta
- 2 medium size chicken breasts (grilled and sliced)
- 1 bunch (about ½ lb.) kale
- ½ lb. angel hair pasta (You can also use a gluten free option)
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1/2 package mushrooms sliced (about 4 oz.)
- 1/4 cup grated Parmesan
- Cherry tomatoes (handful or 2 sliced in half)
- Salt & pepper
- Red pepper flakes
Season the chicken with salt and pepper and other favorite seasoning. Place the chicken on a heated grill and cook until done, flipping the meat as needed. When the chicken is done, remove from heat and let cool slightly. Slice the chicken in thin strips and set aside.
Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until soft (about 10 minutes). Drain the pasta in a colander.
While the pasta is cooking, add the olive oil, butter, minced garlic and sliced mushrooms in a large skillet pan. Cook over medium heat for 1-2 minutes, or until the garlic is soft and mushrooms slightly browned. Add the washed kale and continue to sauté until the kale has slightly wilted. Add the sliced chicken.
Add the drained pasta to the kale mix. Toss the pasta and kale together. Season the pasta and kale with salt and pepper to taste and then add the red pepper flakes. Add the sliced cherry tomatoes and stir to warm. Top with the grated Parmesan cheese.
Serve warm with another vegetable side or slice of garlic bread.