Kale is such a vibrant and beautiful vegetable. It is also powerfully full of vitamins, and can chameleon itself from savory dishes to delicious sweet smoothies. Add it to a dish with chicken and portabello mushrooms and oila, you have a fantastic and easy dinner!
2 cups Gluten Free Penne Pasta
2 lean organic chicken breasts-cut into small cubes
1 portabello mushroom-cut into 1/2 inch cubes
1 cup chopped kale
1/2 tsp. oregano
2 cloves garlic, minced
1 tbs. coconut oil
Cook gluten free penne pasta by boiling according to package instructions.
In a large sauce pan, heat coconut oil over medium heat. Add garlic and saute for 1 min before adding in chicken cubes. Cook chicken thoroughly.
Once chicken has cooked, add oregano, and then portabello mushroom pieces, saute for 6-8 minutes until mushroom is cooked and soft.
Strain pasta once it is cooked, and add pasta to the large sauce pan with chicken and portabello mushroom pieces. Then, turn off stove heat and add in kale pieces. Place pan lid over the pan and allow to sit for 5 minutes. Kale will steam but will maintain some of it’s structure and thus will not wilt which lends to a nice texture and taste without competing with the chicken and mushrooms.
Enjoy and make your day great!