I’ve been craving a really hearty pasta dish for a while, so my boyfriend and I decided to experiment with what was in the fridge. It turned out very well! We used gluten-free pasta (Bionaturae brand), but you could use regular pasta, too.
Chicken, kale, and mushroom penne
2 boneless, skinless chicken breasts
1 bunch dinosaur kale, de-stemmed and chopped coarsley
1-1 1/2 c mushrooms, sliced (we used baby bellos and mixed wild mushrooms)
1 c dry penne
2 cloves garlic, minced
1/2 large red onion, diced
1/2 c white white, such as pinot grigio
1 c vegetable broth
1/2 c manchego cheese, grated
extra virgin olive oil
1. Heat large skillet over medium flame. Add approx. 2 tbsp olive oil. When heated, add onions and cook until soft. Add garlic and cook for 1 minute, then add kale and garlic. Cook until kale begins to soften, stirring often. Add white wine and cook for 3-4 minutes, stirring occasionally. Add half the broth. Continue to cook on medium heat.
2. In another skillet, sautee mushrooms over medium heat in 1-2 tbsp olive oil. When they have begun to brown, add them to the larger skillet and stir to combine. Add half the remaining broth. Cook to reduce–if you want a thicker sauce, let it reduce longer; if you want a thinner sauce, add more broth until you have achieved the desired consistency.
3. Cook pasta in boiling water according to directions on package. While that is cooking, sautee chicken breasts over medium heat. (You can either use a non-stick pan and use less oil, or use a regular skillet and use more oil). Once they have reached 135 degrees, remove from heat. Slice on an angle, and then across, to form strips. Add to large skillet and cook for 1-2 minutes.
Remove and eat — yum!
Update: This was definitely great the next day… maybe even better.
Update: I made this again, except with quinoa. Follow the instructions exactly the same, only add cooked red or white quinoa at the point where you’d add pasta. It was great!