Simple Way to Make Any-night-of-the-week Chicken and Kale Alfredo Bake
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Homemade Chicken and Kale Alfredo Bake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and Kale Alfredo Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Kale Alfredo Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Kale Alfredo Bake is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken and Kale Alfredo Bake estimated approx 50 Minutes.
To get started with this particular recipe, we have to prepare a few components. You can have Chicken and Kale Alfredo Bake using 15 ingredients and 5 steps. Here is how you can achieve that.
A weeknight, healthy casserole.
Ingredients and spices that need to be Get to make Chicken and Kale Alfredo Bake:
- 6 oz uncooked whole-wheat penne pasta
- 2 cups stemmed chopped kale
- 1.5 tbsp. Olive Oil
- 2 (6 oz) Skinless, boneless Chicken Breasts, cut bite sized
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 cups fat free milk
- 2 tbsp. all purpose flour
- 2 oz parmesan or emmenthaler swiss cheese, grated, divided
- 1/2 cup chopped shallot
- 1 tsp grated lemon rind
- 1 tbsp. lemon juice
- Cooking Spray
- 3/4 cup or 2 oz pre shredded park skim mozzarella cheese
- 1 1/2 Tbsp break crumbs (Panko is best, but Italian is fine)
Instructions to make to make Chicken and Kale Alfredo Bake
- Preheat Oven to 400 degrees
- Cook pasta about 6 minutes, Add kale and cook 2 more minutes or until the pasta is al dente. Drain and place pasta mixture into a large bowl.
- Heat oil in a large nonstick skillet over medium high. Salt and pepper the chicken pieces. Add to pan; cook 4 minutes a side, add chicken to the pasta mixture. (Do not wipe out pan.)
- Combine milk, flour and 1/4 cup Parmesan or Swiss Cheese in a bowl. Heat pan over medium. Add shallot to the drippings in the pan and cook about 2 minutes. Stir in the lemon rind and lemon juice; cook 1 minute. Add milk and cheese mixture; bring to a boil. Cook 2 minutes or until thickened. Add this to the pasta mixture, and toss to coat.
- Spoon pasta mixture into a 2 quart glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Parmesan, Mozzarella and panko. Bake at 400 degrees for 10 minutes or until browned.
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