One Pot Creamy Lemon Chicken Pasta with Baby Kale

• Meat

  • 1 lb Chicken breast
  • 3 heaping cups Girl i heart baby kale, organic

• Produce

  • 1 tbsp Garlic
  • 1 Lemon, Zest from
  • 1/2 cup Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 3 tbsp Freshly squeeze lemon juice

• Pasta & Grains

  • 2 1/2 cups Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Cream cheese
  • 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1/4 cup Water

Found on spoonfulofflavor.com

Ingredients

• 1 pound chicken breast, cut into 1 inch pieces
• salt and pepper
• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1 tablespoon minced garlic
• 2 1/2 cups uncooked penne pasta
• 2 cups chicken broth
• 1/4 cup water
• 3 heaping cups organic girl I heart baby kale
• 4 ounces cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 3 tablespoons freshly squeeze lemon juice
• zest from one lemon

Directions

• Season chicken with salt and pepper; set aside.
• In a 12 pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and cook one additional minute. Add uncooked pasta, chicken broth, water and baby kale. Stir then bring to a boil. Reduce heat to low, cover and simmer for 22 minutes. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, stir in cream cheese, mozzarella cheese, Parmesan cheese, lemon juice and lemon zest. Stir until cheese is melted. Serve immediately.