Thursday, September 26, 2013

Pasta with Kale & Roasted Tomatoes

This is a simple weeknight dinner filled with veggies and delicious flavor. 

It’s ready in less than 30 minutes to boot!

We really enjoyed the combination of the roasted tomatoes with the peas, kale and pasta. I think you will too!

Pasta with Kale & Roasted Tomatoes – Adapted from Real Simple


  • 2 C spiral pasta, uncooked 
  • 1 C frozen peas
  • 2.5 C frozen chopped kale
  • 1 medium chicken breast, cooked and diced
  • 1 garlic clove, minced
  • salt & pepper, to taste
  • 1/2 C chicken broth
  • 1/2 C half and half
  • 1/4 C reserved pasta water
  • 1/3 C Parmesan cheese
  • 10-20 cherry or grape tomatoes, halved & roasted


Begin by cooking pasta according to directions; add peas in the last 3 minutes of boiling.  Drain (reserving up to 1/2 C pasta water) and set aside.

Meanwhile, sauté 1 minced garlic clove, with 1 medium cooked and diced chicken breast in a large skillet for 2-3 minutes. 

Add in 2.5 C chopped kale and sauté until kale is wilted, about 2-3 minutes. 

Add in 1/2 C broth along with 1/2 C half and half and reduce heat to a simmer, simmer for 2-3 minutes.  Season with salt and pepper. 

Remove from the heat and stir in pasta, peas, roasted tomatoes.

Then add Parmesan cheese. 

If the dish seems a little dry, add up to 1/4 C reserved pasta water.

Serve warm.

1 comment:

  1. I had never roasted cherry tomatoes until I made the lasagna portabella dish from a few weeks ago. They are awesome and I'll definitely be making this dish in order to have them in something else-thanks!


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