- Coarse salt and ground pepper
- 3/4 pound large pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced medium
- 3 garlic cloves, minced
- 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
- 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
- 1 container (48 ounces) part-skim ricotta
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- 3/4 cup Parmesan, grated (2 1/4 ounces)
- Preheat oven to 350 degrees. (That way when you are done prepping you can finally shove it in the oven and start cleaning up the disaster mess you made throughout the kitchen)
- Cook the pasta shells as directed on the box. Drain. Return to pot- not the casserole dish, you will find it much easier later, believe me.
- Depending on what kind of chicken you get, don’t forget to cook that too. If frozen foster farms chicken, 2 thighs should be enough and you may want to begin the boiling/cooking process of it before you start the pasta shells.
- In a large skillet (if like me your large skillet has seemed to misplace its cover you can use a large pot) melt butter over medium-high. Toss in at least ¾ of an onion that had already been used for a recipe earlier in the week and garlic; cook until onion is soft- suggest about 4 minutes but depends on if you used a pot or skillet.
- Add about ¾ of the suggested kale- as it looks from the fullness of the pot there will be more than plenty- to the garlic and onion. Cover over heat until almost tender- could take about 5 minutes.
- Transfer mixture to pasta (which again should be in the pot, not the casserole dish- yes I made that mistake)
- Still while in the pot mix in chicken, ricotta, ½ parmesan, and lemon (as a requirement for my recipe, as well as a lack of a grater to make lemon zest, I squeezed half a lemon over top the in mixture). Season with salt and pepper.
- Transfer mix to a 13×9 casserole dish (11×8 worked too). Top with flakes of parmesan- cause they are better than the grated kind.
- Hopefully you had preheated the oven, and bake for 25-30 minutes or until the top becomes a golden brown.
- Don’t forget to pre-heat the oven!
- The ingredient amounts are really just suggestions, don’t worry so much about more or less, it will work out with this recipe.
- Have a few side bowls on hand for after you cut up the onion, kale, and chicken. Some believe this is makes you look more professional, I found it helps to make room on the cutting board as you multi-task waiting for the pasta and chicken for cook.
- Cut the kale first. Making sure to remove the stems and ribs requires a longer process than just chopping up lettuce.
- The kale will shrink once cooked, and although it seems to be more than plenty, as I was assured by my roommate, you can always have too much kale.
Recipe from http://garlicandsalt-tiffany.blogspot.com, which got the Recipe from Recipe from Everyday Food with Martha Stuart, Nov. 2011 issue, which I altered to fit my own accommodations.
The final product will be salty chicken pasta casserole. Each bite should be a combination of soft conchelle noodle, with salty kale chicken and a bite of garlic. It has very soft, chewy texture. This was a delightful meal that I will certainly make again soon.