Penne With Chicken, Kale And Peppers

  1. Cook the pasta according to the package directions until just tender. Drain and return to the pot. Cover to keep warm.
  2. Meanwhile, season the chicken with salt and pepper, then roll in the flour, dip in the egg and then coat in the breadcrumbs. Heat 3-4 tbsp oil in a large nonstick skillet over medium heat, add the chicken in batches and cook for 2-3 mins per side until golden brown and cooked through. Remove to paper towels to drain; cover to keep warm.
  3. Heat the remaining oil in a separate large nonstick skillet over medium heat. Add the onions and garlic and cook until softened. Add the peppers and kale and cook for 2 mins. Add the pasta, broth and herbs and cook for 3 mins, stirring. Season with salt and pepper.
  4. Spoon the pasta mixture onto serving plates and top with the chicken. Sprinkle over the Parmesan and garnish with the herb sprigs.

penne pasta, chicken breast tenders, flour, egg, breadcrumbs, vegetable oil, onions, clove garlic, yellow bell pepper, red bell pepper, bitesize pieces kale, chicken broth, fresh parsley, fresh oregano, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/16700 (may not work)

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