Hi everybody! Hope you’re all enjoying the nice Calgary weather before the snow comes [again]. I actually made this Lemony Kale Pasta recipe when we had the snow day but haven’t had time to write this out till now. I was needing a big dose of vitamin C and lemons are my favorite way to get it. They’re full of lots of other good stuff too like potassium, iron and magnesium. Whenever I make something with lemons I try to use the zest as well which is full of calcium.
This recipe is super easy to make and is usually one of my go to’s…as well as anything else that’s pasta. It’s just so easy and you can do anything with it! And it’s still just as good the next day. I’m sure if you made this once you could make it again without looking at the recipe. All of the ingredients are easy to sub out too. You could change the chicken for bacon, or the kale for spinach or arugula. You could even make it vegetarian and add all the greens and omit the meat!
So usually when I make something I never measure anything out. I read Julia Child was the same way though so that’s good. My recipes are just estimations…but educated estimations! You can trust me.
So first of all you’ll need….
2 servings of spaghetti
1 chicken breast (Diced)
1 Tbsp Honey
Salt & Pepper
2 tsp Red chili flakes
1 tsp Cayenne (Optional)
1/2 Tbsp Basil (Dried)
Juice of 1 lemon
Zest of half lemon
4 cloves of garlic (Small, 2 if bigger)
2 Stalks of kale
Sliced Almonds (Optional)
First, start by marinading your chicken. I usually try to marinade it at least 20 minutes beforehand but 45-hour is best.
Dice it up and throw it in a bowl with your honey, a glug (roughly 1-2 Tbsp) of olive oil, garlic, red chili flakes, basil, cayenne (if you like a little heat) and salt and pepper. Set aside until you’re ready to cook.
Next boil water and cook your spaghetti according to the package directions. This time I used spaghetti but you can use any kind you like, I usually use fusilli.
While your pasta is cooking you can start your chicken. The honey helps make the chicken a nice golden brown and olive oil is high in antioxidants as well as super good for you monounsaturated fats. (I copy and pasted that word).
Once it’s all cooked up, drain your spaghetti and return to pot. Add in your kale, two tablespoons of olive oil, lemon juice and zest. Stir it up and add your chicken. If you’re adding in the almonds stir them in at this point as well.
I’m a big Parmigiano Reggiano fan so I usually mix in about a quarter of a cup of finely grated and stir it in first and then add more on top after. The difference between Parmigiano Reggiano and parmesean is Italian trademarks laws. Parmesean is technically “rip off” Parmigiano Reggiano and sometimes has added fillers. Parmigiano Reggiano has a stronger taste in my opinion (depending on the brand I guess) and is dryer which I find nicer to cook with.
Top with parsley and it’s ready to serve!
If you liked this Lemony Kale Pasta recipe or have any comments let me know!