Chicken Clarinda (gluten free, dairy free option)

Chicken Clarinda

Elegant can be simple; flavourful can be fast and easy. Imagine pasta tossed with tender chicken in olive oil, garlic, and fresh kale. Don't just sit there.... you can have this dish ready from idea-to-plate in fifteen minutes!

2 boneless skinless chicken breasts
1 bunch kale
1/2 cup olive oil
2 tbsp lemon juice
3 tbsp chopped garlic (fresh or jarred)
1/4 tsp basil
1/4-1/2 tsp salt
1/2 pound dry pasta, or gluten free pasta, of your choice

Cut the soft kale leaves off the spine and finely chop. In a sauté pan, mix the chopped kale, lemon juice, chopped garlic and salt. Cover the dish and turn the heat on "low."

Get the water started to boil the pasta.  Chop the chicken, and add it to the kale mixture. As it is cooking, toss the chicken and kale with tongs. It should cook pretty quickly at medium heat.

Cook you pasta of choice as soon as the water boils. (Angel Hair Pasta is the fastest, with four minutes' cooking time, so be sure that the chicken is done before putting it in the water.) With tongs, take the pasta straight from the water to the sauté pan and toss it with the kale, chicken and oil.

Serve immediately, optionally garnishing with parmesan cheese.


I shared this recipe with Foodie Friends Friday,  Tasty Tuesdays,  Gluten Free Wednesdays, Full Plate Thursdays,  Thriving on Thursdays,  Foodie Friday and Empty Your Archives (pasta collection)


www.stealthymom.com