Notes
Pro Tip:
Always add the parmesan after the dressing has coated the warm pasta so it melts into the sauce instead of clumping.
Always add the parmesan after the dressing has coated the warm pasta so it melts into the sauce instead of clumping.
Kale Chicken Caesar Pasta
Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutesServings: 4Ingredients:Short pasta – 12 oz (340 g)Chicken breasts – 2 medium (about 450 g)Kale, shredded – 4 packed cupsOlive oil – 3 tablespoons (divided)Salt – 1 teaspoon, plus more to tasteBlack pepper – 1 teaspoon, plus more to tasteGrated parmesan – 1/2 cup, plus extra for servingMayonnaise – 1/3 cupPlain Greek yogurt – 2 tablespoonsFresh lemon juice – 2 tablespoonsDijon mustard – 1 teaspoonWorcestershire sauce – 1 teaspoonAnchovy paste – 1 teaspoon (optional)Garlic – 1 large clove, finely mincedPanko breadcrumbs – 1/2 cupGarlic powder – 1/4 teaspoonPinch of salt for breadcrumbsInstructions:Cook pasta in salted water until al dente; reserve 1 cup pasta water, then drain.Add shredded kale to the warm pasta pot so it begins to soften.Season chicken, sear in olive oil until cooked through, rest, then slice.Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire, anchovy paste, garlic, and pepper to make the dressing; adjust seasoning.Toast panko in olive oil with garlic powder and salt until golden and crisp.Toss warm pasta and kale with dressing and some pasta water, then add parmesan and sliced chicken; adjust texture with more water, top with breadcrumbs and extra cheese, and serve.Nutrition (Calories)Approx. 600 calories per serving; best for a hearty yet balanced dinner with protein, greens, and carbs; values will vary with ingredient brands and portion sizes.