- 4
- 40 mins
- 40 mins
Ingredients
- 6 oz uncooked whole-wheat penne pasta
- 2 cups stemmed chopped kale (about 2 oz)
- 1 1/2 Tbsp olive oil
- 2 (6-oz) skinless, boneless chicken breasts, cut into bite-size pieces
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 cups fat-free milk
- 2 Tbsp all-purpose flour
- 2 oz Parmesan cheese, grated and divided (about 1/2 cup)
- 1/2 cup chopped shallot
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- Cooking spray
- 2 oz pre-shredded part-skim mozzarella cheese (about 3/4 cup)
- 1 1/2 Tbsp whole-wheat panko
Preparation
Step 1
Preheat oven to 400 degrees.
Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add kale; cook 2 minutes or until pasta is al dente. Drain. Place pasta mixture in a large bowl.
Heat oil in a large nonstick skillet over medium-high. Sprinkle chicken with pepper and salt. Add to pan; cook 8 minutes or until done. Add chicken to pasta mixture (do not wipe out pan).
Combine milk, flour, and 1/4 cup Parmesan cheese in a bowl. Heat pan over medium. Add shallot to drippings in pan; cook 2 minutes. Stir in rind and juice; cook 1 minute. Add milk mixture; bring to a boil. Cook 2 minutes or until thickened. Add milk mixture to pasta mixture; toss to coat.
Spoon pasta mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Parmesan, mozzarella, and panko. Bake at 400 degrees for 10 minutes or until browned.