• Urban Graze - Liz Talley

Chicken Penne Pasta with Kale & Cherry Tomatoes


We love this dish's concept- and make many variations of it often, sometimes using basil, and other seasonings. The fundamental medley of flavors is absolutely delicious, extras are not necessary for success. This recipe is one of our favorite versions, and it's one of the simplest. It's just plain good.

Makes 2 ample servings.

4-5 oz. penne pasta (about 1¼ -1½ c.), cooked al dente, according to pkg. instructions

Olive oil

1 chicken breast, cut into bite-sized pieces (about 2 c.)

Salt and pepper

1 clove garlic, minced or pressed

¼ c. white wine

¼ c. chicken broth

3 c. rough-torn kale leaves (no stems)

1 c. cherry tomatoes, halved

Shredded parmesan

While pasta is cooking, heat 1 Tbsp. olive oil in a large skillet. Add the chicken pieces, season with salt and pepper. Cook about 4-5 minutes, until cooked through and lightly browned; stir occasionally. Remove chicken and set aside. Drain the pasta.

In same skillet as you cooked the chicken, drizzle in a wee bit more olive oil (about 1-2 tsp.).

Add garlic; cook and stir for a minute, until soft and aromatic. Pour in the wine and broth, and cook on low-medium for 3-4 minutes; liquid should reduce somewhat. Add the kale, tomatoes, reserved chicken and pasta; simmer everything together for another 3-4 minutes, until the kale and tomatoes have softened, and all is re-warmed.

Serve with a good sprinkling of parmesan. Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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