Kale and Sun-Dried Tomato Sweet Potato Pasta Bake with Chicken

Creamy pasta bakes are quick and quite tasty, and the same goes for this one, except it’s lightened up by using Greek yogurt and sun-dried tomato oil. This dish is lightly sauced, but if you prefer the bake to be more covered and saucy, double the amount of Greek yogurt and sun-dried tomatoes you use. I would purchase jarred sun-dried tomatoes with oil, as the oil is flavorful and adds to the sauce.

Serves 4

2 large sweet potatoes

1 medium onion

2 cloves garlic

2 free-range boneless, skinless chicken breasts

11⁄2 tablespoons extra-virgin olive oil

2 cups kale leaves

1⁄2 cup Greek yogurt

1⁄2 cup sun-dried tomatoes

3 tablespoons sun-dried tomato oil

1. Preheat oven to 350°F. Cut sweet potatoes in half crosswise and slice off both ends. Spiralize using a small-noodle blade. Set aside. Chop onion and garlic. Slice chicken breasts into thin, 1⁄2"-wide strips.
2. In a large pan, heat olive oil on medium heat. Add garlic and onions and cook for about 2 minutes. Add chicken strips and cook for 2 minutes or so on each side. Add kale and mix it in for about 1 minute. Kale won’t be fully cooked, but it should just be mixed with the chicken and onions.
3. In a separate large oven-safe pan or cast-iron skillet, add half of the spiralized noodles. Top with kale and chicken mixture. Press flat and cover with remaining noodles.
4. In a small bowl, combine Greek yogurt, sun-dried tomatoes, and sun-dried tomato oil. Mix until Greek yogurt and oil are smoothly combined. Pour over sweet potato dish, spreading evenly.
5. Bake for 15 minutes and then remove. Mix ingredients together, trying to evenly distribute everything, including sauce. The sweet potato and kale should have shrunk down, so it will be easier to stir together. Return to the oven and bake for an additional 20 minutes. Serve warm.