Ingredients
Scale
- extra virgin olive oil for drizzling
- either 1 can of rinsed, drained chickpeas OR 1.5 cups of cooked chicken, like rotisserie
- 1/2 bunch of kale (3-4 packed cups), stems removed and torn into bite sized pieces
- fine grain sea salt
- 2 servings of pasta of choice
- 1 lemon, juice and zest
Instructions
- Warm a drizzle of olive oil in a skillet over medium. Add either the chickpeas OR the cooked chicken and kale. Sprinkle on a generous amount of salt and cook over medium for about ten minutes, until the chickpeas are golden and kale is wilted.
- Meanwhile, cook your pasta in very well-salted water according to the package’s instructions. When the pasta is al dente, reserve some pasta water, and add the pasta to the pan with the kale and either chickpeas or chicken.
- Turn off the heat and add the pasta water to the pan plus the zest and juice of 1 lemon. Divide the pasta between two plates. Garnish with a drizzle of olive oil, red pepper flakes and fresh ground black pepper. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 2