Farfalle with Seared Chicken Pasta
Ingredients
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Boil the Water
Step 1 seems pretty easy - boil the water for the pasta.
Toast to the Almonds!
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Heat a dry pan on medium-high heat and toast the almonds. Stir frequently to avoid burning. Cook for 2 to 3 minutes, or until golden brown. Move almonds to a dry cutting board, wipe out the pan, and chop the almonds when cool to touch.
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Cook that Chicken
Drizzle a little olive oil into the same pan used for the almonds. Pat the chicken dry with a paper towel and season with salt and pepper. Add the chicken to the pan and cook for 5 to 7 minutes on each side. Move the chicken to a cutting board and slice. Keep warm.
Drop in the Pasta
Drop the pasta into the pot of boiling water and cook for 8 to 10 minutes. The pasta should be al dente when done. Reserve one cup of pasta cooking water, drain the pasta.
Time for the Veggies
In the same pan, add another drizzle of oil and heat the pan to a medium-high temperature. Add in thinly sliced garlic, sprinkle with salt and pepper, and turn down the temperature to medium. After cooking the garlic for about a minute, add the kale and stir frequently for 3-4 minutes, until wilted. Add the asparagus and lemon juice. Cook all the ingredients together, stirring regularly for 2-3 minutes and the aspargus is tender. Remove from the heat.
Serve and Enjoy!
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Once the pan is removed from the heat, add the sliced chicken, cooked pasta, pesto sauce, Parmesan cheese, lemon juice, and the reserved pasta water into the pan with the vegetables. Stir to combine and season with salt and pepper.
Once the pasta is served in a bowl, garnish with almonds. Enjoy! |
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40 minutes
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Great Additions:
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For more detailed instructions,
visit the Farfalle with Seared Chicken recipe! |