Many people think of pasta as a hearty Fall/Winter meal perfect to warm you up on cold nights. While I do love pasta in the Winter I became a big fan of pasta made with fresh garden ingredients after my summer visits to Italy. Simple pasta full of flavour and without a rich sauce is both delicious and appetizing on even the hottest summer day.
While the title of the recipe is a long one, the preparation and ingredients are simple. It’s the perfect meal to use left over chicken and fresh cherry tomatoes from the garden, or in my case a pot on the patio. And, if you aren’t a kale lover like I am substitute for spinach or swiss chard but adjust the cooking time.
- One bunch of kale washed, deveined and sliced. (I used Black Kale)
- 2 cups rotini pasta
- 2 fully cooked chicken breasts
- 1 cup cherry tomatoes halved
- 1 garlic clove minced
- 1 tbsp olive oil
- ½ onion chopped
- ½ cup dry white wine
- Feta Cheese drained (use as much as you like or as little as you like to garnish the dish.
- In a skillet heat olive oil and sauté garlic and onion until translucent.
- Add white wine and tomatoes and cook thoroughly.
- Meanwhile in a pot boil kale until cooked - removing kale from pot with tongs.
- Cook pasta in kale water until al dente.
- Add kale to tomato mixture and season with salt and pepper.
- Place pasta in a large bowl or plate and top with chicken cubes, then tomato and kale mixture.
- Sprinkle with feta cheese and garnish with basil.
My friends have been cooking up some amazing chicken recipes too. Check out these recipes for more chicken inspiration: