Dinner Recipes

Chicken and Kale with Penne

Chicken and Kale with Penne



Chicken and Kale with Penne

Serves: 4


2 tablespoons Napa Valley organic olive oil divided
1 large organic onion chopped
8 organic garlic cloves thinly sliced
1 1/2 pounds organic Lacinato or curly kale center ribs removed torn into pieces washed but not dried
2 Gelsons Finest Lemon Garlic cooked chicken breasts in the hot case about 1 1/2 pounds as purchased skin removed meat diced
1/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 cup hot water divided
1 1/3 cup Barilla protein plus penne pasta
1 tablespoon fresh lemon juice
4 teaspoons grated Reggiano Parmesan cheese


Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add onion and cook until it begins to brown, about ten minutes. Add garlic and cook one more minute. Add remaining tablespoon olive oil and kale, work the greens in with the onion and oil. Toss until kale begins to wilt, about three minutes. Mix in the chicken, salt, red pepper flakes and 1/2 cup hot water. Cover and reduce heat to medium low, cook about ten minutes until kale is tender, adding remaining 1/2 cup of hot water after five minutes and stirring occasionally.