1 roast chicken breast, skinned, deboned, diced
3 cups, stems trimmed, leaves chopped
1 medium clove, minced
Low-sodium chickpeas or white beans
1 15-oz can, drained, rinsed
Fresh ground balck pepper
- Cook pasta till al dente according to the directions on the package. Reserve 3 tablespoons of cooking liquid; drain.
- Preheat olive oil in a large skillet over medium-high heat. Add the rest of the ingredients; cook stirring occasionally until very hot.
- Add pasta and cooking liquid, toss until combined. Serve.
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