Tuscan Sunset Chicken & Kale Penne with Roasted Red Pepper-Cannellini Cream

Ingredients

• 8 oz Boneless, skinless chicken breast
• 3 oz Whole-grain penne
• 1 Large red bell pepper
• 0.5 cup Cooked cannellini beans
• 1.5 cups Low-sodium chicken broth
• 4 cups Fresh kale
• 4 oz Cremini mushrooms
• 0.5 Yellow onion
• 2 cloves Garlic
• 2 tbsp Sun-dried tomatoes
• 1 tbsp Olive oil
• 1 tsp Dried Italian herbs
• 0.25 tsp Red pepper flakes
• 0.25 tsp Salt
• Black pepper Black pepper
• 0.25 cup Fresh basil leaves
• 1 tsp Lemon zest

Instructions

1. Preheat oven to 400°F (200°C). Place red bell pepper halves, cut-side down, on a baking sheet. Roast for 20-25 minutes, or until the skin is slightly charred and the flesh is tender. Once cool enough to handle, peel the skin (if desired, though not essential for flavor) and set aside.
2. While the pepper roasts, cook the whole-grain penne according to package directions in salted water until al dente. Reserve 1/4 cup of pasta water before draining. Set pasta aside.
3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and season with a pinch of salt and pepper. Cook for 4-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
4. Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms; cook for another 5-7 minutes until mushrooms are tender and have released their moisture.
5. While the vegetables cook, combine the roasted red bell pepper, cannellini beans, and 1/2 cup of the low-sodium chicken broth in a blender or food processor. Blend until completely smooth and creamy. This is your 'Red Pepper-Cannellini Cream'.
6. Pour the remaining 1 cup of chicken broth, sun-dried tomatoes, dried Italian herbs, and red pepper flakes (if using) into the skillet with the onions and mushrooms. Bring to a simmer.
7. Stir in the chopped kale and cook until it begins to wilt, about 2-3 minutes. Add the cooked chicken and the 'Red Pepper-Cannellini Cream' to the skillet. Stir well to combine. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
8. Add the drained whole-grain penne to the skillet. Toss everything together until the pasta is evenly coated and heated through. Taste and adjust seasoning with salt and black pepper as needed.
9. Divide evenly between two plates. Garnish generously with fresh chopped basil and lemon zest before serving.

Nutrition (per serving)