Farfalle with Kale and Roast Chicken
Servings
4Serving size
2 ounces pasta with chicken and veggiesThis recipe can be multiplied and makes fair leftovers. Reheat gently.
Ingredients
| 4 quart Water |
| 8 ounce Whole Wheat Farfalle (or gluten-free farfalle) |
| 1 spray Spray olive oil |
| 16 ounces Crimini mushrooms (quartered) |
| 2 tsp. Olive oil |
| 2 Tbsp. Pumpkin seeds |
| 1 medium White onions (peeled and sliced) |
| 1 medium Red bell peppers (julienne strips) |
| 16 ounces Kale, raw (rinsed and cut into 1-inch wide strips) |
| 1 to taste Black pepper |
| 12 ounce Rotisserie chicken (skinned and meat pulled into strips) |
| 1/2 cup White wine |
| 4 ounce Skim milk mozzarella (smoked mozzarella, shredded) |
| 1/2 cup leaves, whole Fresh basil (chiffonade) |
Instructions
While the pasta is cooking place a large non-stick skillet over medium high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until they are well browned. Remove from pan to a plate.
Add the olive oil to the pan with the pumpkin seeds. Cook for about three minutes. Add the onion and cook until it begins to turn brown and caramelize. Add the red pepper and cook for another 3 minutes.
Add the kale along with the salt and pepper. Place the mushrooms back in the pan. As the kale begins to wilt, add the pulled chicken. Cook, tossing frequently, for about 2 - 3 minutes.
Drain the pasta and reserve about a cup of the pasta water. Add the white wine and 1/2 cup of pasta water. Toss and add the shredded cheese, then continue to toss to mix the ingredients.
As the cheese begins to melt, add more pasta water (1/4 cup at a time) to create a sauce. The sauce should not be too thin. Add the basil and cook for one minute more.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Using a rotisserie chicken from the store is a great time saver. Grab one, bring it home, skin it, pull the meat and have enough chicken ready to eat for two nights for your family. The meat goes great in a pasta dish like this one or Fettuccine Alfredo. The leftovers make great fixings for chicken salad or sandwiches the next day. Put the bones and skin in the freezer for use later making chicken stock.
If you are in a real hurry, some of the larger groceries have salad bars with the rotisserie already pulled. Weigh out what you need and add it to your pasta dish, soup or for making your chicken salad.