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Wednesday, September 22, 2010

Whole Wheat Spaghetti With Kale White Beans and Grilled Chicken

Whole Wheat Spaghetti With Kale and White Beans
1 Pound whole wheat spaghetti
1 Bunch of kale, chopped into thin strips
1 Can white beans, drained and rinsed
3 Cloves garlic
1/2 Cup dry white wine
Juice of 1 lemon
Salt and pepper
Parmesan cheese

Grilled Chicken
2 Chicken breasts
Lemon juice
2 cloves of garlic, smashed
4-5 Basil leaves, torn
Salt and pepper

I've been really into kale lately. Not only is it super healthy, it's a nice change from boring old spinach. The kale and white beans add some texture to the pasta and the lemon-herb grilled chicken round out this healthy dish.

Bring a pot of water to a boil for the pasta. In the meantime, pound the chicken to a 1/2 inch thickness. Season with salt and pepper and let marinate in garlic, basil, oil and lemon juice for 5-10 minutes while the grill heats up. Grill the chicken, then set aside.

Heat oil in a large saute pan over media high heat, add garlic and saute for 1 minute. Add kale, letting it cook down for 2-3 minutes. Then add beans, wine, lemon juice. Season with salt and pepper, then let the sauce reduce while the pasta cooks.

When the pasta is just about al dente, drain and add to the saute pan. Toss until combined, and add Parmesan cheese. Top pasta with grilled chicken.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.