Ever stare into your fridge midweek not feeling like cooking a whole recipe or eating dreaded leftovers yet again!? ME TOO! Here’s a great way to solve both and eat healthy. Take one of the leftover proteins, a veggie or two and pair it with a grain from your pantry! Here I’ve taken leftover chicken breasts from one of those chickens you get at the market, leftover roasted portabella mushroom, and some kale to make a delicious pasta dish worthy of going out of your way to make it even if not using leftovers! ..all under 15 minutes!
1 box whole grain penne pasta (good for you and yummy too!) made to instructions
2 cooked chicken breasts, chopped
1 cup chopped kale
1 portabella mushroom roasted with olive oil, balsamic, and thyme. Cut into bite sized pieces.
1 clove garlic, diced
EVOO
Add a generous drizzle of olive oil to a large sauté pan about 3-4 minutes before the pasta is done cooking. Sauté chopped garlic to get the oil fragrant. Then add the kale and cook down just until warm, about 1 minute. Add the chicken and mushroom and toss to coat the olive oil. Add the pasta when cooked into the pan and toss. S&P to taste, and add a ladle of warm pasta water to make more of the sauce. Sprinkle with Parmeggiano if desired and it’s done! The whole meal takes less than 12 minutes to make!
This sounds so good and SO easy! Thank you for the idea! YUM!