Chicken Kale Pasta Recipe
This creamy chicken and pasta recipe combines tender noodles, succulent seasoned chicken, tomatoes, kale, and parmesan cheese; all tossed in the most amazing creamy sauce. It takes less than 30 minutes to make and will become one of your go-to dinners!
Servings: 4 servings
Ingredients
- 10 oz penne pasta
- 2 tbsp olive oil
- 1 lb chicken breast cut into bite-sized pieces
- 1 1/2 tsp Italian seasoning
- Kosher salt and pepper to taste
- 3-4 garlic cloves minced
- 1 tbsp cornstarch
- 1 cup almond milk
- 2 cups packed chopped kale
- 2 cups cherry tomatoes quartered
- 1/2 cup ground Parmesan cheese
Instructions
- Cook the pasta in salted water according to package directions. Once ready, drain and set aside.
- Heat the oil in a deep skillet over medium-high heat. Add the chicken and season with the Italian seasoning, salt, and pepper. Cook until golden brown and cooked through.
- Stir in the garlic and cornstarch. Pour in the almond milk, stirring continuously for a couple of minutes, to create a creamy sauce.
- Add the kale, tomatoes, and cook for a minute, just until wilted. Add the cooked pasta and parmesan cheese. Stir to combine then remove from heat and serve.
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for 3-4 days.
Reheat gently in the microwave, splashed with a bit of water or milk to keep it from drying out as you rewarm it. I do not recommend freezing leftovers.
Nutrition
Serving: 1serving | Calories: 554kcal | Carbohydrates: 62g | Protein: 39g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1044mg | Potassium: 898mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3866IU | Vitamin C: 50mg | Calcium: 316mg | Iron: 3mg