Lemon Pepper Pappardele with chicken and deconstructed kale pesto

Long name for a recipe...I really don't even think deconstructed kale pesto exists but it kind of sounds like it falls into the modern cooking trends so there ya go. I adapted it from this recipe for lemon mushroom Pappardele.

Lemon pepper Pappardele with chicken and deconstructed kale pesto

Ingredients:

• 1 package Lemon pepper Pappardele from Trader Joe's ( can substitute any other noodle)
• 1 lb chicken breasts cubed
• 1 bunch kale, washed, stemmed, and ripped into pieces
• 1/2 cup sliced crimini mushrooms
• 1/2 small red onion sliced thinly
• 1/4-1/3 cup pine nuts
• juice and zest from 1/2 a lemon
• 1/4 cup parmesan cheese
• 2 Tbs olive oil
• Salt and pepper to taste

Method:

• cook cubed chicken in a skillet over medium high heat with salt, pepper, and a squeeze of lemon juice
• remove chicken from skillet, turn heat to low and saute the onions and mushrooms until the mushrooms begin to release their liquid and the onions are soft
• cook noodles per package instructions. Add the kale at the very end, blanching for 30 seconds or so. drain and set aside
• Combine noodles, kale, chicken, and the onion + mushroom mixture in a large bowl or pot. Add remaining lemon juice, lemon zest, pine nuts, parmesan cheese, olive oil, and salt and pepper.

Enjoy!