Penne With Chicken, Kale And Peppers Recipe

Name: Penne With Chicken, Kale And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g penne pasta; 1 lb boneless, skinless chicken breast tenders; 3 tbsp all-purpose flour; 1 None egg, beaten; 1/2 cup dry breadcrumbs; 5-6 tbsp vegetable oil; 2 None onions, finely chopped; 1 clove garlic, minced; 1 None yellow bell pepper, seeded and sliced; 1 None red bell pepper, seeded and sliced; 4 cups bite-size pieces kale; 1/2 cup reduced-sodium chicken broth; 2 tbsp chopped fresh parsley, plus extra sprigs for garnish; 1 tbsp chopped fresh oregano, plus extra sprigs for garnish; 1/2 cup shaved Parmesan cheese

Servings: persons

300 g penne pasta
1 lb boneless, skinless chicken breast tenders
3 tbsp all-purpose flour
1 None egg, beaten
1/2 cup dry breadcrumbs
5-6 tbsp vegetable oil
2 None onions, finely chopped
1 clove garlic, minced
1 None yellow bell pepper, seeded and sliced
1 None red bell pepper, seeded and sliced
4 cups bite-size pieces kale
1/2 cup reduced-sodium chicken broth
2 tbsp chopped fresh parsley, plus extra sprigs for garnish
1 tbsp chopped fresh oregano, plus extra sprigs for garnish
1/2 cup shaved Parmesan cheese

1
Cook the pasta according to the package directions until just tender. Drain and return to the pot. Cover to keep warm.
2
Meanwhile, season the chicken with salt and pepper, then roll in the flour, dip in the egg and then coat in the breadcrumbs. Heat 3-4 tbsp oil in a large nonstick skillet over medium heat, add the chicken in batches and cook for 2-3 mins per side until golden brown and cooked through. Remove to paper towels to drain; cover to keep warm.
3
Heat the remaining oil in a separate large nonstick skillet over medium heat. Add the onions and garlic and cook until softened. Add the peppers and kale and cook for 2 mins. Add the pasta, broth and herbs and cook for 3 mins, stirring. Season with salt and pepper.
4
Spoon the pasta mixture onto serving plates and top with the chicken. Sprinkle over the Parmesan and garnish with the herb sprigs.

1877

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 300 g penne pasta, 1 lb boneless, skinless chicken breast tenders, 3 tbsp all-purpose flour, 1 None egg, beaten, and more.

Yes, Penne With Chicken, Kale And Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne With Chicken, Kale And Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions