Chef Ray – Chicken, Baby Kale, and Roast Tomato Wholemeal Pasta
A delicious and easy to prepare soup that gives great flavour and sustenance.
From: Freer, Chrissy (Oct 2015) Master the Pasta in: Healthy Food Guide
- 400g cherry tomatoes, halved
- Olive oil spray
- 250g wholemeal or spelt penne
- 300g chicken breast fillet, thinly sliced
- 1 leek, white part only, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 teaspoons lemon zest
- 2 cups baby kale leaves
- 1 tablespoon lemon juice
- 2 tablespoons slivered almonds, lightly toasted
- Heat oven to 160ºC. Line a baking tray with baking paper. Put tomato halves on tray and spray with olive oil and roast for 10 minutes, or until just wilted, then set aside.
- Cook penne in a large saucepan of boiling water according to packet instructions until al dente. Drain pasta well and return to pan.
- Meanwhile set a large non-stick frying pan over a high heat and spray with olive oil. Add chicken slices and cook, turning, for 2-3 minutes, or until golden. Remove chicken from pan and set aside.
- Spray frying pan with oil again and set over medium heat. Add leek and gently fry for 5 minutes until soft. Add garlic and lemon zest and cook, stirring, for 1 minute. Add kale and cook, stirring, until just wilted. Return, reserved chicken to the pan and cook until heated through.
- Add chicken, kale and roast tomatoes to hot pasta with lemon juice and toss. Divide pasta among 4 bowls, season with pepper, scatter with almonds and serve.
I used vegeroni instead of penne as that is what we had in the cupboard.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a couple of years ago: