Wednesday, March 14, 2012

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


  • 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
  • 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.


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