Try this Chicken pasta salad with kale recipe, or contribute your own.
Suggest a better descriptionSource: Grandma chicken cookbook
Bring a large pot of water and a pinch of salt to boil. add the pasta and cook for 10-12 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
Cut the chicken into small pieces, about 1 inch thick. once chopped, season with parsley, salt and pepper. in a medium skillet over medium high heat, heat 1 tbsp olive oil. add the chicken pieces and cook for 6-10 minutes, or until cooked through. remove from heat and set aside.
while the chicken cooks, transfer the kale to a large bowl and massage with your fingers to soften the kale. in a large nonstick pan over medium heat, heat 1 tbsp. olive oil. add the kale and stir fry or about 2-4 minutes until it begins to wilt. remove from heat and let kale cool.
in a mixing bowl, combine the juice of 1 lemon, 1 tsp olive oil, pesto, vinegar and black pepper. whisk to create your dressing. add the pasta and parmesan cheese to the bowl and stir to combine. add in the kale and gently mix.
serve in bowls, garnish with parmesan and pink peppercorn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 834 | ||
Calories from Fat: 173 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 176.6mg | 54 % | |
Sodium 414.5mg | 14 % | |
Potassium 615.3mg | 16 % | |
Total Carbohydrate 139.2g | 41 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 133.9g | ||
Protein 31.9g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 834
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