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Kale Pesto Chicken Pasta

Yield: 4 servings


Reorder #
To taste
1 lb.
1 cup

Market Item
Kale, chopped
2 cups
Market Item
Fresh Basil
1 cup
½ cup
Extra-Virgin Olive Oil
½ cup
3 cloves

Preparation Instructions

Wash hands.

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.

In a grill pan (or a large skillet), heat olive oil over medium-high heat. Season both sides of chicken with salt and pepper then add to skillet. Cook until golden and seared on both sides, about 8 minutes per side. Let rest for 10 minutes, then slice into ½” pieces.

Make pesto: Combine kale, basil, and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, Parmesan, garlic, and lemon juice and season with salt. Pulse until blended.

Pour pesto over pasta, then add tomatoes and mozzarella and toss until combined. Mix in sliced chicken and top with shaved parmesan.

Serve with more basil and Parmesan.