Chicken Mozzarella Pasta with Kale & Spinach

Ingredients

• 1/2 tbsp extra virgin olive oilNutrition
• 12 oz garden delight rotini pastaNutrition
• 24 oz traditional spaghetti sauceNutrition
• 2 lbs boneless skinless chicken breastsNutrition
• 1/2 cup shredded mozzarella cheeseNutrition
• 1/4 cup grated parmesan cheeseNutrition
• 6 leaves basil, chiffonadeNutrition
• 2 cloves garlic, mincedNutrition
• 4 cups kale, choppedNutrition
• 1/2 cup onions, choppedNutrition
• 2 tbsps parsley. mincedNutrition
• 2 cups spinachNutrition
• 1/2 cup waterNutrition

Directions

1. 1Cook pasta according to package directions. Cut the chicken into bite size pieces.
2. 2Heat olive oil over medium-high heat. Add kale and chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.
3. 3In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2-3 minutes, stirring occasionally, until the onions are deep golden.
4. 4Reduce the heat to low and pour in the spaghetti sauce and the water. Stir until the onions and garlic are mixed in, then add the chicken and kale back into the pan. Add the parsley, spinach and stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.
5. 5Make sure the sauce is bubbly and very hot, then add the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is melted.
6. 6Drain the pasta. Pour on the sauce, sprinkle with parmesan and the chiffonade of basil, and serve immediately.
7. 7Note: any kind of pasta can be used.

Nutrition per serving

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