Rigatoni And Chicken With Kale Pesto Recipe

Name: Rigatoni And Chicken With Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kale Pesto; 1 bunch Dino Kale; 3 cloves of garlic; 1/4 cup grated parmagiano regiano; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon crushed red pepper flakes; zest from 1 lemon; 1/2 teaspoon ground nutmeg; 3 tablespoons olive oil; freshly cracked black pepper; Pasta and Chicken; 2 shallots, diced; 1 tablespoon olive oil; 2 boneless skinless chicken breasts (about 1 pound); 1 medium zucchini; sea salt and black pepper; 1 pound dried pasta (I used rigatoni)

Servings: persons

Kale Pesto
1 bunch Dino Kale
3 cloves of garlic
1/4 cup grated parmagiano regiano
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon crushed red pepper flakes
zest from 1 lemon
1/2 teaspoon ground nutmeg
3 tablespoons olive oil
freshly cracked black pepper
Pasta and Chicken
2 shallots, diced
1 tablespoon olive oil
2 boneless skinless chicken breasts (about 1 pound)
1 medium zucchini
sea salt and black pepper
1 pound dried pasta (I used rigatoni)

1
Heat 1 tablespoon of olive oil up in a skillet over medium heat . Add the shallots and saute until they are tender. Season the chicken and add it to the skillet. Brown the chicken until it is cooked through. Turn the heat down to medium, add the zucchini and cover. Allow the zucchini to steam until tender.
2
Meanwhile, add all of the ingredients for the pesto to a food processor and pulse to combine.
3
Bring 5 quarts of water to a rolling boil. Salt the water generously. Add the pasta to the water and cook until al dente.
4
Take 2 tablespoons of the pesto and add it to the skillet with the chicken. Once the pasta has finished cooking, drain it and add the remaining pesto. Mix well and serve with the chicken mixture on top.

657

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: Kale Pesto, 1 bunch Dino Kale, 3 cloves of garlic, 1/4 cup grated parmagiano regiano, and more.

Yes, Rigatoni And Chicken With Kale Pesto 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!

Rigatoni And Chicken With Kale Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions