Kale is actually a descendent of wild cabbage, native to Europe and Asia Minor, and is recorded to have grown and been consumed for nearly 4,000 years.
Kale Pesto Chicken Pasta
Rated 5.0 stars by 1 users
Servings
5
Prep Time
10 minutes
Cook Time
10 minutes
Calories
566
Kale is actually a descendent of wild cabbage, native to Europe and Asia Minor, and is recorded to have grown and been consumed for nearly 4,000 years.
Author:Cailie Ford, Clinical Nutritionist (BHSc)
Ingredients
- 210g Rigatoni (or pasta of choice)
- 65g Kale Leaves
- 20g Basil Leaves (chopped)
- 2 Tbsp Lemon Juice
- 60ml Extra Virgin Olive Oil
- 55g Parmesan (finely grated, more for garnish)
- 30g Sunflower Seeds
- 1 Yellow Onion (medium, chopped)
- 2 Garlic (cloves, finely chopped)
- 455g Chicken Thighs (boneless, skinless, sliced)
Directions
Cook the pasta according to the package directions.
In a food processor add the kale, basil, lemon juice, oil, parmesan cheese, and sunflower seeds. Blend until a creamy pesto forms. Set aside.
Heat a large non-stick pan over medium heat. Add the onions and garlic, stirring for two minutes. Add a splash of water as needed to prevent sticking. Add the chicken and continue cooking for six to eight minutes or until the chicken is cooked through.
Add the kale pesto and the pasta to the pan. Toss to combine.
Top with extra parmesan cheese, if desired. Enjoy!
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 566
- Carbs
- 46 grams
- Protein
- 36 grams
- Fat
- 27 grams
- Fiber
- 5 grams
