Yield: Serves 6 to 8 | Prep Time: 30 minutes | Cook Time: 45 minutes
A simple white sauce with whole-wheat penne and kale, this is one of my everyday favorites. The flavors are cheesy and adding a leafy green, like kale, is a fun way to incorporate healthy vegetables into your dinner routine. I love how it wilts slightly with the heat and surrounds the chicken for a creamy bite.
INGREDIENTS
1 (13.25-ounce) box whole-wheat penne
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, diced
1 garlic clove, minced
1½ pounds kale, stems removed, torn into bite-size pieces
32 ounces ricotta cheese
1 cup shredded mozzarella and provolone mixture or Italian cheese blend
¾ cup grated Pecorino Romano cheese
½ cup finely minced flat-leaf parsley
2 large eggs
1 tablespoon grated lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
3 cups chopped or shredded cooked chicken breast meat
1. Preheat the oven to 350°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add the penne and cook until al dente, drain, and return to the pot.
3. Meanwhile, in a large skillet melt the butter and olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes, until soft. Add the kale, cover, and cook until the kale is slightly wilted, 5 to 7 minutes. Add the kale mixture to the pot with the pasta.
4. In a large bowl, mix the ricotta, other cheeses, parsley, eggs, lemon zest, salt, pepper, and nutmeg until well combined.
5. Add the chicken and the kale and pasta mixture and mix until well combined. Transfer to the baking dish and bake for 30 minutes until golden. Serve.
To cook the chicken, place 3 boneless, skinless chicken breasts on a baking sheet and bake at 350°F for 30 minutes. Remove from the oven and shred or chop.
