Chicken, baby kale and roast tomato wholemeal pasta
(at time of publication)
- 400g cherry tomatoes, halved
- olive spray oil
- 250g wholemeal or spelt penne
- 300g chicken breast fillet, thinly sliced
- 1 leek, white part only, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 teaspoons zest of lemon
- 2 cups baby kale leaves
- 1 tablespoon lemon juice
- 2 tablespoons slivered almonds, lightly toasted
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1 Heat oven to 160°C. Line a large baking tray with baking paper. Put tomato halves on tray and spray with olive oil and roast for 10 minutes, or until just wilted, then set aside.
2 Meanwhile, cook penne in a large saucepan of boiling water according to packet instructions until al dente. Drain pasta well and return to pan.
3 Meanwhile, set a large non-stick frying pan over a high heat and spray with olive oil. Add chicken slices and cook, turning, for 2-3 minutes, or until golden. Remove chicken from pan and set aside.
4 Spray frying pan with oil again and set over medium heat. Add leek and gently fry for 5 minutes, or until soft. Add garlic and lemon zest and cook, stirring, for 1 minute. Add kale and cook, stirring, until just wilted. Return reserved chicken to pan and cook until heated through.
5 Add chicken, kale and roast tomatoes to hot pasta with lemon juice and toss. Divide pasta among 4 bowls, season with pepper, scatter with almonds and serve.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 12g
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