Whole Wheat Pasta with Lemon Kale Chicken

Ingredients:

115g whole wheat spaghetti
1 boneless, skinless chicken breast, cubed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
135g curly kale, chopped and ribs removed
Zest from 1 lemon
1 tablespoon lemon juice
Kosher salt, to taste
Ground black pepper, to taste

Method:

1. Boil the salted water, then cook the pasta for one minute less than the time indicated on the package. When the pasta is finished cooking, reserve 60ml of pasta water.

2. In a cast-iron skillet, heat two tablespoons of olive oil. Season the cubed chicken with salt and pepper, then add it to the skillet and brown it on each side.

3. Once the chicken has cooked through after two to four minutes, remove them from the skillet and reserve.

4. Heat the remaining three tablespoons of olive oil in the skillet. Add in the garlic and red pepper flakes. Cook until fragrant for about one minute.

5. Add the kale, lemon zest, lemon juice, salt and reserved pasta water. Cook for three minutes, or until the kale is tender.

6. Add in the cooked chicken and pasta. Stir to coat, and serve immediately.

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