Chicken, baby kale and roast tomato wholemeal pasta
Nutrition Info.(per serve)
400g cherry tomatoes, halved
olive oil spray
250g wholemeal or spelt penne
300g chicken breast fillet, thinly sliced
1 leek, white part only, thinly sliced
3 cloves garlic, thinly sliced
2 teaspoons lemon zest
2 cups baby kale leaves
1 tablespoon lemon juice
2 tablespoons slivered almonds, lightly toasted
Total fat 10g
Saturated fat 2g
Dietary fibre 12g
1 Heat oven to 160°C. Line a large baking tray with baking paper. Put tomato halves on tray and spray with olive oil and roast for 10 minutes, or until just wilted, then set aside.
2 Meanwhile, cook penne in a large saucepan of boiling water according to packet instructions until al dente. Drain pasta well and return to pan.
3 Meanwhile, set a large non-stick frying pan over a high heat and spray with olive oil. Add chicken slices and cook, turning, for 2-3 minutes, or until golden. Remove chicken from pan and set aside.
4 Spray frying pan with oil again and set over medium heat. Add leek and gently fry for 5 minutes, or until soft. Add garlic and lemon zest and cook, stirring, for 1 minute. Add kale and cook, stirring, until just wilted. Return reserved chicken to pan and cook until heated through.
5 Add chicken, kale and roast tomatoes to hot pasta with lemon juice and toss. Divide pasta among 4 bowls, season with pepper, scatter with almonds and serve.
Make it gluten free: Use gluten-free pasta.
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