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Chicken Parmesan with Garlic & Kale Linguini

Parmesan topped chicken breasts with a rich tomato sauce and gooey mozzarella cheese served with garlic & kale linguini.

This delicious, healthier spin on chicken parmesan is going to be your new favorite go-to weeknight meal. We coated the chicken with a rich tomato sauce, mozzarella cheese, and a dusting of parmesan infused breadcrumbs then served it alongside a garlic and kale packed tinguini drizzled with a little olive oil!

Ingredients
Chicken breasts
Breadcrumbs
Parmesan
Mozzarella cheese
Italian seasoning
Tomatoes
Garlic
Kale
Linguine

Cooking terms for this recipe

Core In this recipe the core refers to the hard spot where the stem attached the tomato to the vine.
Drizzle To slowly and lightly pour, often moving back and forth to get good coverage.
Salted Water When boiling water for pasta, a good rule of thumb is 1 Tablespoon of salt to 4 quarts of water.

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425°F. Bring 4 quarts of salted water to a boil in a large pot. Wash and dry all produce. Remove toug stems rom a e an c op eaves. Remove core from tomatoes and chop. Thinly slice garlic. Remove chicken from package, rinse and pat dry.

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Step 2: MAKE SAUCE

In a large nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add HALF the garlic and cook. stirring, until fragrant, about 1 min. Add cho ed tomatoes 1 2 ts Italian seasoning, and 4 Tbsp. water. Reduce heat to low and cook, stirring occasionally and mashing tomatoes with the back of a spoon, until you have a thick sauce, about 5 min. Taste, then season with a pinch of salt and pepper. Scrape into a small bowl and wipe out skillet.

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Step 3: BAKE CHICKEN

In a small bowl, combine breadcrumbs, parmesan, remaining 1/2 tsp Italian seasoning and 1 Tbsp olive oil. Season with a inch of salt and e er. Set chicken in a small greased baking dish and season with salt and pepper. Spoon tomato sauce over each chicken breast and sprinkle with mozzarella. Top with breadcrumb mixture. Bake for about 20 min, or until chicken is just cooked through and breadcrumbs are golden brown. Let rest for 5 min.

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Step 4: COOK PASTA

Add linguini to boiling water, stir, return to a boil and cook for 8-10 min, or until pasta is al dente. Drain well and set aside.

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Step 5: FINISH PASTA

In the large nonstick skillet. heat 2 Tbsp. olive oil over medium heat. Add kale and remaining garlic and cook, stirring, until kale is just tender, about 2 min. Season with a pinch of salt and pepper. Reduce heat to low, add pasta and drizzle with more olive oil; gently toss to coat. Remove from heat.

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Step 6: PLATE YOUR DISH

Divide pasta evenly between two bowls and top each with a chicken breast, spooning any extra sauce over the top. Enjoy!