Chicken-and-Kale Alfredo Bake for dinner on the patio.
This recipe is delicious!
Penne pasta, kale, and chicken tossed in a homemade Alfredo sauce with plenty of Parmesan cheese and topped with even more Parmesan, mozzarella, and panko then baked until perfectly melty.
Served with a side salad and iced green tea.
This recipe is a dinner option on the Cooking Light Diet and can be found on cookinglight.com.
14 WW SP on the purple plan for the meal....which included a small second serving of pasta.
Recipe from Cooking Light
6 ounces uncooked whole-wheat penne pasta
2 cups stemmed chopped kale (about 2 oz.)
1 1/2 tablespoons olive oil
2 (6-oz.) skinless, boneless chicken breasts, cut into bite-size pieces
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 cups fat-free milk
2 tablespoons all-purpose flour
2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
1/2 cup chopped shallot
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
1 1/2 tablespoons whole-wheat panko (Japanese breadcrumbs)
Preheat oven to 400°F.
Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add kale; cook 2 minutes or until pasta is al dente. Drain. Place pasta mixture in a large bowl.
Heat oil in a large nonstick skillet over medium-high. Sprinkle chicken with pepper and salt. Add to pan; cook 8 minutes or until done. Add chicken to pasta mixture (do not wipe out pan).
Combine milk, flour, and 1/4 cup Parmesan cheese in a bowl. Heat pan over medium. Add shallot to drippings in pan; cook 2 minutes. Stir in rind and juice; cook 1 minute. Add milk mixture; bring to a boil. Cook 2 minutes or until thickened. Add milk mixture to pasta mixture; toss to coat.
Spoon pasta mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Parmesan, mozzarella, and panko. Bake at 400°F for 10 minutes or until browned.