How To Make Lemon Kale Chicken Whole Wheat Pasta
This tender and rich whole wheat pasta is made with juicy chicken, earthy kale, tangy lemon zest and juice, for a richer and healthier meal!
- 4ozwhole wheat spaghetti
- 1chicken breast,boneless, skinless, cubed
- 5tbspextra-virgin olive oil
- 2garlic cloves,minced
- ¼tspred pepper flakes
- 2cupscurly kale,chopped, ribs removed
- 1lemon zest
- 1tbsplemon juice
- kosher salt and ground black pepper,to taste
Boil the salted water, then cook the pasta for 1 minute, less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup of the pasta water.
Heat 2 tablespoons of olive oil in a cast-iron skillet.
Season the cubed chicken with salt and pepper, add it to the skillet, then brown it on each side for about 2 to 4 minutes. Once the chicken is cooked through, remove from the skillet and reserve.
Heat the remaining 3 tablespoons of olive oil in the skillet, and add the garlic and red pepper flakes. Cook for about 1 minute, until fragrant.
Add kale, lemon zest, lemon juice, salt, and the reserved pasta water. Cook for about 3 minutes, until the kale is tender.
Add the cooked chicken and pasta, then stir to coat evenly.
Serve warm, and enjoy!
- Calories: 664.00kcal
- Fat: 42.82g
- Saturated Fat: 7.15g
- Trans Fat: 0.09g
- Monounsaturated Fat: 28.07g
- Polyunsaturated Fat: 5.65g
- Carbohydrates: 46.89g
- Fiber: 1.49g
- Sugar: 0.88g
- Protein: 27.50g
- Cholesterol: 55.68mg
- Sodium: 490.21mg
- Calcium: 73.61mg
- Potassium: 431.95mg
- Iron: 3.30mg
- Vitamin A: 102.51µg
- Vitamin C: 30.86mg
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