CHICKEN AND KALE ALFREDO BAKE

Chicken and Kale Alfredo Bake image

Number Of Ingredients 14

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6 ounce whole-wheat penne pasta, uncooked
2 cups kale, stemmed, chopped
1 1/2 tablespoon olive oil
12 ounce skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cup milk
2 tablespoon flour
1/2 cup Parmesan cheese
1/2 cup shallot, chopped
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 cup mozzarella cheese, shredded
1 1/2 tablespoon whole-wheat panko

Steps:

Preheat oven to 400
Bring a large saucepan filled with water to boil. Add pasta; cook 6 minutes. Add kale; cook 2 minutes or until pasta is al dente. Drain. Place pasta mixture in a large bowl.
Heat oil in a large nonstick skillet over medium-high. Sprinkle chicken with pepper and salt. Add to pan; cook 8 minutes or until done. Add chicken to pasta mixture (do not wipe out pan).
Combine milk, flour, and 1/4 cup Parmesan cheese in a bowl. Heat pan over medium. Add shallot to drippings in pan; cook 2 minutes. Stir in rind and juice; cook 1 minute. Add milk mixture; bring to a boil. Cook 2 minutes or until thickened. Add milk mixture to pasta mixture; toss to coat.
Spoon pasta mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Parmesan, mozzarella, and panko. Bake at 400 degrees for 10 minutes until browned.