Sunday, January 19, 2014

Weeknight Chicken Pasta

Day 57

For your next weeknight dinner dilemma, consider this recipe. It’s a very simple one-plate meal that can be made in under an hour. It was a hit in our house tonight—creamy, full of bold flavors, and very pretty in presentation!

Copyright, Doug Kapustin Photography, 2014
Weeknight Chicken Pasta

1 ½ lbs. chopped, cooked chicken breast 
2- 10 ¾ oz. cans cream of celery soup
16 oz. sour cream
2 cups French fried onions (such as Durkee)
1 tsp. sea salt
2 tsp. black pepper

1- 8 oz. box campanelle pasta, cooked al dente and drained
1 medium onion, chopped
4 cloves garlic, minced
6 cups baby kale, coarsely chopped
¼ cup good extra virgin olive oil 
salt and pepper to taste

Preheat oven to 350 degrees. 

(For chicken, bake breasts at 350 degrees just until done. Chop in bite sized pieces.)

Combine the cooked chicken, soups, sour cream, salt and pepper in a large mixing bowl, then transfer the mixture to a greased baking dish. Bake 35 minutes until bubbly. Add fried onions and bake an additional 5 minutes. 

Meanwhile, in a large Dutch oven on the stovetop, heat the olive oil and sauté the onions and garlic until tender. Add the kale and sauté just until wilted. Salt and pepper the pasta mixture to taste. 

Plate the pasta, then top with the baked chicken mixture. Serve immediately. 

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