Garlic Lemon Pasta with Kale, Broccolini, & Chicken

In my opinion, pasta is the best dinner ever. I love playing around with different ingredients to make my pasta feel a little healthier. For this recipe, I utilized some of my favorite greens and a light refreshing sauce. It’s much more simple than it seems but I wanted to break it down for you all to try at home!

Taste it for yourself

What You’ll Need

2 – Boneless, skinless chicken breasts

½ lb. Broccolini 

2 cups chopped dinosaur kale (lacinato)

Green Goddess Seasoning or Italian Seasoning

Olive Oil 

1 TBS of minced garlic

1/4 C. chopped onion  (you can also put ½ white onion, chopped)

1/4 C. chicken broth 

¼ C. White wine

1 Lemon 

Splash of white wine

1 tsp. Cassava Flour

Salt 

Pepper 

1 tsp. Red pepper flakes

¼ cup, plus more for sprinkling Grated Parmigiano Cheese 

1 Pound Rigatoni

(Vegan: Remove Chicken and replace chicken broth with mushroom broth)

Instructions

Place chicken between plastic wrap and pound chicken breasts to roughly 1/4“ thick using a mallet. Coat the chicken in olive oil and sprinkle with the seasoning. Air Fry the chicken at 375˚ degrees for 20 Minutes. Set Aside. Coat broccolini and kale in olive oil and sprinkle with the seasoning. Air Fry at 375˚ for 5 minutes. Set aside. 

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Bring a large pot of generously salted water to a boil. Add the rigatoni and cook until al dente. Before draining pasta, reserve ½ cup of the water. Drain pasta set aside. If it gets sticky, drizzle with a splash of olive oil. 

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat and sauté the onion until translucent, about 7-10 minutes. Add the garlic and sauté for 1 minute.  Add salt, pepper, and red pepper flakes and sauté for another minute. Add the wine, stir and cook for 2 minutes. Add the chicken broth and juice of ½ the lemon. 

Simmer the sauce for 5-10 minutes and then whisk in ¼ cup of grated Parmigiano

If you want to thicken the sauce add a teaspoon of cassava flour or cornstarch. 

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Meanwhile, cut chicken and broccolini into cubes. Add the kale, broccolini and chicken to the sauce. Add the drained pasta and stir to evenly coat pasta. If sauce is too thick, add a little pasta water. 

Plate pasta adding a fresh drizzle of olive oil and a squeeze of lemon. Sprinkle Parmigiano and cracked pepper and serve. 

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Makes a great pasta salad for lunch leftover the next day too!

If you make your own, don’t forget to post a photo & tag me on Instagram!