Ingredients
- 400 grams dried penne pasta
- 200 grams kale, stems removed and leaves torn
- 1 tablespoon olive oil (extra virgin)
- 500 grams ground chicken
- 2 cloves garlic, minced
- 1/2 teaspoon dried chilli flakes
- Sea salt
- Cracked black pepper
- 1 cup cream (single pouring 250 ml)
- 1 cup parmesan cheese, grated (80 grams)
- 250 grams cherry tomatoes
- 150 grams mozzarella, sliced
- 1 cup basil leaves
How to Make
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Step 1: Preheat oven to 240C (475F).
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Step 2: Cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente.
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Step 3: Add the kale and stir until wiled and drain and set aside, reserving 1 cup (250ml) of the cooking liquid.
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Step 4: While the pasta is cooking, heat the oil in a large heavy based ovenproof frying pan and add the chicken, garlic, chilli, salt and pepper and cook for 4 to 5 minutes or until the chicken is golden.
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Step 5: Add the pasta, kale, reserved cooking liquid, cream and parmesan and bring to the boil and then top tomatoes and mozzarella, and cook in the oven for 8 to 10 minutes or until golden brown.
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Step 6: Top with the basil and sprinkle with salt and pepper to serve.
We hope you enjoy this recipe!
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