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95% would make again

Whole Wheat Pasta With Lemon Kale Chicken

Tasty Team


for 2 servings

  • 4 oz whole wheat spaghetti (115 g)
  • 1 boneless, skinless chicken breast, cubed
  • 5 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 cups curly kale (135 g), chopped, ribs removed
  • 1 lemon lemon zest
  • 1 tablespoon lemon juice
  • kosher salt, to taste
  • ground black pepper, to taste

Nutrition Info

    Calories 743
    Fat 39g
    Carbs 65g
    Fiber 10g
    Sugar 7g
    Protein 39g

Estimated values based on one serving size.


  1. Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
  2. Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through — about 2 to 4 minutes — remove from skillet and reserve.
  3. Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
  4. Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
  5. Add cooked chicken, and pasta. Stir to coat, and serve immediately.
  6. Enjoy!

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