15 Minute Italian Chicken Skillet with Kale
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 tbsp. extra virgin olive oil
  • 1.5 - 2 lbs. boneless, skinless chicken breast, chopped into bite size pieces.
  • 1 large, yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 (14.5 oz.) can diced tomatoes or 6 medium chopped fresh tomatoes
  • 1 bag (approximately 9 oz.) frozen chopped kale
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1 tsp. crushed red pepper flake, more or less to taste
  • sea salt, fresh ground pepper, to taste
  • 6 servings (approximately 6 cups) cooked whole grain pasta (any small pasta), brown rice or quinoa
  • 4 oz. shredded mozzarella cheese
  • ½ cup grated parmesan cheese + more for serving, if desired.
Instructions
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Once hot, add chicken and cook approximately 3 minutes to brown on all sides.
  3. Add onions and garlic and continue to cook for about 5 minutes more or until the onions have softened and begin to become translucent.
  4. Add tomatoes, kale, basil, garlic, salt, pepper and crushed red pepper flakes (if using) to the skillet and stir to combine and heat through.
  5. Stir in cooked pasta, brown rice or quinoa (depending on which one you are using).
  6. Add mozzarella cheese and stir to combine. Cook for about 2 more minutes to melt cheese.
  7. Top with parmesan cheese and serve!
Notes
If using leftover frozen pasta, let defrost completely before using.
Recipe by Becky's Best Bites at https://beckysbestbites.com/15-minute-italian-chicken-skillet-kale/