5 ozs Chickpea Pasta (dry)
1 tbsp Extra Virgin Olive Oil
10 ozs Chicken Breast (skinless, boneless, cut into strips)
Sea Salt & Black Pepper (to taste)
8 cups Kale Leaves (stems removed and leaves chopped)
1/4 cup Water
1 1/2 tsps Lemon Juice
1 1/2 tsps Red Pepper Flakes
Cook the pasta according to the package directions. Drain and set aside.
Heat the oil in a large pan over medium heat. Add the chicken and cook for five to seven minutes or until cooked through. Season with salt and pepper and stir as it cooks. Transfer the chicken to a bowl and set aside.
To the same skillet, add the kale and water. Cook the kale until soft and all the water is gone, stirring frequently. Return the chicken to the skillet and stir in the lemon juice.
Add the pasta to the skillet and stir to combine. Divide onto plates and season with red pepper flakes on top. Enjoy!
Refrigerate in an airtight container for up to three days.
One serving is approximately three cups.
Make it Vegan
Omit the chicken.
Add minced garlic, lemon juice, parmesan and/or shallots.
Freshly parsley and/or hemp seeds.