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Main dish

Whole-Wheat Pasta with Kale and Roast Chicken

Prep:
12 m
Cook:
20 m
Ready in:
32 m
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INGREDIENTS
Servings: 1
Whole-wheat spaghetti
 8 oz
1 roast chicken breast, skinned, deboned, diced
Kale
3 cups, stems trimmed, leaves chopped
Garlic
1 medium clove, minced
Low-sodium chickpeas or white beans
1 15-oz can, drained, rinsed
Olive oil
2 tbsp.
Kosher salt
tsp.
Fresh ground balck pepper
 1/2 tsp.
Ground coriander
2 tsp.
DIRECTIONS
  1. Cook pasta till al dente according to the directions on the package. Reserve 3 tablespoons of cooking liquid; drain.
  2. Preheat olive oil in a large skillet over medium-high heat. Add the rest of the ingredients; cook stirring occasionally until very hot.
  3. Add pasta and cooking liquid, toss until combined. Serve.
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