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95% would make again

Whole Wheat Pasta With Lemon Kale Chicken

Tasty Team

Ingredients

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.

Preparation

  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!

Ingredients

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.

Preparation

  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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