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Kale Pesto Pasta with Chicken

This pesto pasta is the perfect nutritionally balanced meal, and guess what... is super quick and easy, perfect for those lazy nights.



This is the ideal quick dinner that will satisfy both you and your families taste buds and is packed with fresh ingredients! With a balance of healthy fats from extra virgin olive oil and walnuts to protein from the chicken will leave both you and your family feeling full. The dried kale is a great texture and nutrient addition to this pesto pasta, leaving a crunch after every bite.


For this recipe, I used San Remo Gluten Free Spirals, as I find that this particular brand taste very similar to normal pasta. However, choose any gluten free pasta that you prefer!



Follow along with the video below:

*This video excludes the chicken*




If you enjoyed this recipe, I would love to hear from you!




Kale Pesto Pasta with Chicken

Serves: 4 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins


Ingredients:

1 tsp extra virgin olive oil

2 large chicken breasts, diced

4 large kale leaves

350g gluten free spirals


Pesto:

2 cups fresh basil

⅓ cup walnuts

2 garlic cloves

¼ cup parmesan cheese, grated

1/2 cup extra virgin olive oil

Salt to taste

1 tbsp thyme, fresh



Directions:

  1. Preheat the oven to 150° C (fan forced) and line a rectangle 18 x 26 inch baking tray with baking paper.

  2. Place the kale leaves onto the lined baking tray and drizzle with olive oil. Carefully rub the olive oil evenly onto each kale leaf until fully coated. Tear off small pieces of each kale leaf until the stem is left, discard the stem. Sprinkle a pinch of salt and place into the oven for 10 minutes or until crispy. Remove from the oven and set aside.

  3. In a large skillet on a high heat, heat 1 teaspoon of olive oil. Add the chicken and season with salt. Cook, stirring until the chicken is cooked through. Set aside.

  4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/4 cup of the pasta water. Drain the pasta. Set aside.

  5. In a blender or food processor, combine the basil, walnuts, garlic, parmesan, olive oil and a pinch of salt. Pulse until you get a chunky smooth consistency. Set aside.

  6. In a large skillet over a medium-high heat, heat the pesto prepared previously and stir for about 3-5 minutes. Add the fresh thyme and stir again. Turn the heat to low and add the cooked pasta, along with the reserved pasta water.

  7. With your hands, crush the cooked kale chips from earlier and add to the pasta, along with the cooked chicken. Toss to combine. Turn off the heat.

  8. Top this dish with chopped walnuts. Enjoy!


Store this pasta in an airtight container in the fridge for up to 3 days.



Nutrition Information (per serve):

Calories: 580

Fat: 25g

Carbohydrates: 68g

Protein: 25g




Nicole Marie


 


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