PASTA SALAD KALE RECIPES

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CHICKEN KALE PASTA - THE PIONEER WOMAN – RECIPES ...



Chicken Kale Pasta - The Pioneer Woman – Recipes ... image

You will love, adore, and stare at this dish. Not only is it beautiful and healthy, it’s really fun to look at!

Provided by Ree Drummond

Categories     main dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

1 lb. Penne, Cooked To Al Dente And Kept Hot
3 whole Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
Salt And Pepper, to taste
2 tbsp. Butter
2 tbsp. Olive Oil
4 cloves Garlic, Minced
3/4 c. Dry White Wine
3/4 c. Low Sodium Chicken Broth (more If Needed)
1 bunch Kale, Torn Into Small Pieces (stalks Discarded)
2 c. Grape Or Cherry Tomatoes, Halved
Shaved Parmesan

Steps:

  • Heat the butter and olive oil in a large skillet over high heat. Add the chicken chunks in a single layer and sprinkle with salt and pepper. Don’t stir for a minute or two in order to allow the chicken to brown on the first side. After that time, turn the chicken and brown on the other side. After 30 seconds, stir it around and cook it until it’s done, then remove chicken from the skillet and set it aside. Reduce the heat to medium. Add the garlic and quickly stir it to avoid burning. After about 30 seconds, pour in the wine and broth. Stir the liquid, scraping to deglaze the pan. Allow it to bubble up, then continue cooking it until it reduces by at least half.Turn off the heat, then add kale and tomatoes, the pasta and the chicken, and the Parmesan shavings. Toss it to combine; the kale will start to wilt/soften as it mixes with the other ingredients. Serve it right out of the skillet to hungry folks! Such a gorgeous and satisfying dish.

CHICKEN KALE PASTA - THE PIONEER WOMAN – RECIPES ...



Chicken Kale Pasta - The Pioneer Woman – Recipes ... image

You will love, adore, and stare at this dish. Not only is it beautiful and healthy, it’s really fun to look at!

Provided by Ree Drummond

Categories     main dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

1 lb. Penne, Cooked To Al Dente And Kept Hot
3 whole Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
Salt And Pepper, to taste
2 tbsp. Butter
2 tbsp. Olive Oil
4 cloves Garlic, Minced
3/4 c. Dry White Wine
3/4 c. Low Sodium Chicken Broth (more If Needed)
1 bunch Kale, Torn Into Small Pieces (stalks Discarded)
2 c. Grape Or Cherry Tomatoes, Halved
Shaved Parmesan

Steps:

  • Heat the butter and olive oil in a large skillet over high heat. Add the chicken chunks in a single layer and sprinkle with salt and pepper. Don’t stir for a minute or two in order to allow the chicken to brown on the first side. After that time, turn the chicken and brown on the other side. After 30 seconds, stir it around and cook it until it’s done, then remove chicken from the skillet and set it aside. Reduce the heat to medium. Add the garlic and quickly stir it to avoid burning. After about 30 seconds, pour in the wine and broth. Stir the liquid, scraping to deglaze the pan. Allow it to bubble up, then continue cooking it until it reduces by at least half.Turn off the heat, then add kale and tomatoes, the pasta and the chicken, and the Parmesan shavings. Toss it to combine; the kale will start to wilt/soften as it mixes with the other ingredients. Serve it right out of the skillet to hungry folks! Such a gorgeous and satisfying dish.

More about "pasta salad kale recipes"

CHICKEN KALE PASTA - THE PIONEER WOMAN – RECIPES ...
You will love, adore, and stare at this dish. Not only is it beautiful and healthy, it’s really fun to look at!
From thepioneerwoman.com
Total Time 25 minutes
Category main dish
  • Heat the butter and olive oil in a large skillet over high heat. Add the chicken chunks in a single layer and sprinkle with salt and pepper. Don’t stir for a minute or two in order to allow the chicken to brown on the first side. After that time, turn the chicken and brown on the other side. After 30 seconds, stir it around and cook it until it’s done, then remove chicken from the skillet and set it aside. Reduce the heat to medium. Add the garlic and quickly stir it to avoid burning. After about 30 seconds, pour in the wine and broth. Stir the liquid, scraping to deglaze the pan. Allow it to bubble up, then continue cooking it until it reduces by at least half.Turn off the heat, then add kale and tomatoes, the pasta and the chicken, and the Parmesan shavings. Toss it to combine; the kale will start to wilt/soften as it mixes with the other ingredients. Serve it right out of the skillet to hungry folks! Such a gorgeous and satisfying dish.
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