Whole Wheat Pasta with Lemon Kale Chicken

4 servings | serving size: ¼ of recipe

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce by gently rubbing garlic, kale, and lemon under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• 8 ounces (by weight) whole wheat pasta
• 3 Tablespoons olive oil, divided
• 8 ounces boneless, skinless chicken breasts, cubed
• Ground black pepper, to taste
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 4 cups ribs removed, chopped, curly kale
• 2 Tablespoons fresh lemon juice

Directions

1. Boil water and cook pasta according to package directions. When finished cooking, reserve ½ cup of pasta water.
2. Meanwhile, heat 1 Tablespoon of olive oil in a large skillet. Season cubed chicken with pepper, add to skillet, then rewash hands with soap and water after handling raw chicken. Cook chicken until the internal temperature reaches 165°F on a food thermometer. Remove from skillet and set to the side.
3. Heat the remaining 2 Tablespoons of olive oil in the skillet, then add garlic and red pepper flakes. Cook for about 1 minute until fragrant.
4. Add kale, lemon juice, and reserved pasta water. Cook for 3-5 minutes or until kale is tender.
5. Add chicken and pasta to the skillet. Stir to coat and serve.

Recipe adapted from Tasty: Whole-wheat Pasta with Lemon Kale Chicken