Chicken & Mushroom Penne With Kale
INGREDIENTS (serves four):
2 tsp sea salt
1 1/2 tbsp olive oil
4 thin chicken breasts
Box of penne noodles
Sliced mushrooms
Bag of kale washed (use how much you want to cook)
1 can of Cream of Mushroom
1 can of water
1 tspn of Cavender's greek seasoning
1: MARINATE CHICKEN
De-thaw chicken breasts and place them in a baking dish with olive oil and greek seasoning. You can also do this in a clear plastic baggy, just depends on how classy you want to look.
Side note: Cavender's seasoning is the God of seasonings. If you don't own this you need to go to Publix and get it now - you'll thank me later
2: POUR GLASS OF WINE
Pinot Grigio preferably.
3: KALE TIME
Heat up olive oil in a large saucepan. Throw washed kale in with salt. Stir around until evenly salted/oiled and cover for 6 minutes on medium heat.
4: START TO BOIL WATER FOR NOODLES
5: COOK CHICKEN
Take chicken from dish (baggy) and cut them into small pieces. Place them on a hot, large skillet. Let sit on a high medium temperature. Keep an eye on these and keep flipping them to equally cook both sides.
6: COOK NOODLES
Should cook for about 10 minutes
7: SAUTEE MUSHROOMS
In a medium skillet, heat olive oil and salt. Add mushrooms and stir to oil and season evenly. Put on medium setting and keep an eye on them. When the chicken is nearly finished and the mushrooms are starting to shrivel, throw the mushrooms in with the chicken and stir it around.
8: SAUCE
Take your can of Cream of Mushroom and dump it on the skillet you just used for the mushrooms. Add a can of water and put on high heat. Whisk the contents until they are in liquid form and put the temperature to low once it starts boiling.
9: NOODLES
Put drained noodles in skillet with mushroom sauce. Stir and let sit until everything is ready.
10: SERVE!
By now your meal should be ready! The order by which I served it onto a plate (in the first picture) was noodles > sauce > kale > chicken > mushrooms on top. Hopefully you're already down a few glasses of greej so this meal will taste even better!
Enjoy
1: MARINATE CHICKEN
De-thaw chicken breasts and place them in a baking dish with olive oil and greek seasoning. You can also do this in a clear plastic baggy, just depends on how classy you want to look.
Side note: Cavender's seasoning is the God of seasonings. If you don't own this you need to go to Publix and get it now - you'll thank me later
2: POUR GLASS OF WINE
Pinot Grigio preferably.
3: KALE TIME
Heat up olive oil in a large saucepan. Throw washed kale in with salt. Stir around until evenly salted/oiled and cover for 6 minutes on medium heat.
4: START TO BOIL WATER FOR NOODLES
5: COOK CHICKEN
Take chicken from dish (baggy) and cut them into small pieces. Place them on a hot, large skillet. Let sit on a high medium temperature. Keep an eye on these and keep flipping them to equally cook both sides.
6: COOK NOODLES
Should cook for about 10 minutes
7: SAUTEE MUSHROOMS
In a medium skillet, heat olive oil and salt. Add mushrooms and stir to oil and season evenly. Put on medium setting and keep an eye on them. When the chicken is nearly finished and the mushrooms are starting to shrivel, throw the mushrooms in with the chicken and stir it around.
8: SAUCE
Take your can of Cream of Mushroom and dump it on the skillet you just used for the mushrooms. Add a can of water and put on high heat. Whisk the contents until they are in liquid form and put the temperature to low once it starts boiling.
9: NOODLES
Put drained noodles in skillet with mushroom sauce. Stir and let sit until everything is ready.
10: SERVE!
By now your meal should be ready! The order by which I served it onto a plate (in the first picture) was noodles > sauce > kale > chicken > mushrooms on top. Hopefully you're already down a few glasses of greej so this meal will taste even better!
Enjoy
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