Talley Farms Fresh Harvest


Kale with Pasta with Chicken

Revised from a MensHealth.com recipe


1 lb dried pasta

1 lb (or more) grilled, cooked chicken, sliced thin (see marinade recipe below)
1 large bunch kale, stemmed & roughly chopped
Mushrooms, English Peas, Snap Peas, Broccoli Crowns or other vegetable of choice.
Grated zest and juice of 1 lemon
1⁄2 cup freshly grated Parmesan
1⁄2 cup chopped Italian parsley (optional)
Olive oil


In a large pot, bring 5 quarts of water to a boil. Cook the pasta until just under cooked. Reserve 1⁄4 cup of the water and drain the pasta. 

Meanwhile, in another large pot or wok, cook the kale in butter or olive oil until wilted, about 2 minutes or less. Add
other vegetables of choice and cook until done. Add the pasta and pasta water. Simmer until the pasta is fully cooked,
about 2 minutes.
Remove the pot from the heat, stir in the lemon zest and lemon juice, cheese, parsley, butter, chicken and olive oil. Add more liquid if you need to (wine, lemon juice or water). 
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