Cheese-Covered Chicken and Kale Pasta
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 498, total fat 15 G., saturated fats 5 G., proteins 53 G., carbohydrates 34 G., fiber 2 G., cholesterol 112 mg, sodium 712 mg, sugar 0 G.
Calories 498, total fat 15 G., saturated fats 5 G., proteins 53 G., carbohydrates 34 G., fiber 2 G., cholesterol 112 mg, sodium 712 mg, sugar 0 G.
Pan-fried chicken breast is baked under a layer of sweet pepper, oregano, and mozzarella until the cheese melts and coats the entire surface. The chicken is incredibly tender and juicy. Served with a side of kale pasta and Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup fine pasta, such as farfalline (about 110g)
- 4 small skinless, boneless chicken breasts (about 170g each)
- 2 tablespoons extra-virgin olive oil
- 2 canned roasted sweet peppers, halved
- 1 teaspoon chopped fresh oregano
- 90 g semi-skimmed mozzarella, cut into 4 thin slices
- 2 cloves garlic, thinly sliced
- 1 small bunch kale, stems trimmed, leaves chopped (8 cups)
- 1 cup lightly salted chicken broth
- 1 tbsp. l. grated parmesan
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Recipes with similar ingredients: farfallini pasta, chicken breasts, sweet pepper, kale, mozzarella cheese, Parmesan cheese, oregano
Cooking the dish according to the recipe:
- Preheat the oven to broil. Bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain and set aside.
- Meanwhile, season the chicken with salt and black pepper. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer to a baking sheet.
- Add the bell pepper and oregano to the skillet and cook, turning, until heated through, about 2 minutes. Place half a pepper on each chicken piece. Top with a slice of mozzarella.
- Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes.
- Add the broth and bring to a boil; cook until the kale is tender, 4-5 minutes. Add the pasta and Parmesan cheese, season with salt and pepper to taste. Cook, stirring, until the pasta is heated through.
- Place the chicken in the oven and broil until the cheese is melted, about 1 minute. Serve with macaroni and kale.
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