Kale Pesto Chicken + Chickpea Pasta

Name: Kale Pesto Chicken + Chickpea Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 10 oz. grape tomatoes; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1/2 cup pistachios; 2 cups packed kale (about 2 – 3 leaves, de-stemmed); 2 garlic cloves; 1/2 teaspoon sea salt; 6 tablespoons extra virgin olive oil; 1 lb. chicken breast; salt + pepper; 2 tablespoons olive oil (or favorite cooking oil); 8 oz. chickpea pasta; 1/2 cup mozzarella balls, halved; 2 tablespoons pistachios, chopped

9 steps

Prep:15minCook:15min

Really delicious recipe for kale pesto chicken with chickpea pasta. It's low carb, gluten free, and perfect for meal prep or easy weeknight dinners!

Updated at: Thu, 21 Nov 2024 12:26:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories819 kcal (41%)

Total Fat57.8 g (83%)

Carbs43.8 g (17%)

Sugars9.7 g (11%)

Protein40.4 g (81%)

Sodium591.6 mg (30%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10 ozgrape tomatoes

2 tablespoonsextra virgin olive oil

1 tablespoonbalsamic vinegar

½ cuppistachios

2 cupskale

packed, de-stemmed

2garlic cloves

½ teaspoonsea salt

6 tablespoonsextra virgin olive oil

1 lbchicken breast

salt

pepper

2 tablespoonsolive oil

or favorite cooking oil

8 ozchickpea pasta

½ cupmozzarella balls

halved

2 tablespoonspistachios

chopped

Instructions

Step 1

Toss the grape tomatoes with the olive oil and balsamic vinegar.

Step 2

Spread them out on a lined baking sheet and broil for 4 – 5 minutes, until charred and they burst.

Step 3

Place the pistachios, kale, garlic, sea salt, and extra virgin olive oil in the food processor.

Step 4

Blend until completely combined, taking a break to scrape down the sides and blend again to get it completely chopped and combined.

Step 5

Liberally sprinkle the chicken breast with salt and pepper.

Step 6

Place the chicken in a skillet with olive oil over medium-high heat and cook 4 – 5 minutes per side, or until cooked through. Cover the skillet to keep the heat in and help the chicken cook.

Step 7

Cook the chickpea pasta according to package instructions.

Step 8

Drain the pasta and toss with the kale pesto in a large bowl.

Step 9

Top with the charred tomatoes, mozzarella, sliced chicken, and chopped pistachios.

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