Ingredient: dried rigatoni pasta

Pasta with Chicken, Kale & Mushrooms

Pasta, chicken, kale, mushrooms and whatever else is in the fridge. The other day I found a recipe for chicken soup with mushrooms. It sounded delicious and I was planning on making it. However, Scott only eats soup on a cold blustery day (yes, this is true!) and it happened to be a nice sunny day.

I’m not one to waste ingredients, so I wondered, what else could I make? I’ve been trying to use up tons of my veggies in the fridge and so I decided to whip up a quick pasta! This is so easy and filling. You can easily make it on the boat for a crowd! Enjoy!

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Pasta with Chicken, Kale & Mushrooms Yum

There is a lot more in this pasta than chicken, kale and mushrooms. In fact, you could add any of your favorite veggies too! This is a very rich and hearty dish, perfect for cold boating season.

Course

Main Dish

Cuisine

American, Italian

Prep Time

20 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 12 oz dried rigatoni pasta
• 2 tbsp extra virgin olive oil
• 1.5 cups sliced white mushrooms
• 1/2 medium yellow onion, diced
• 2 ea garlic cloves, minced
• 5 slices thick bacon, diced buy pre-cooked bacon for less mess on a boat
• 2 cups kale, no stems chopped you can find bags of kale already chopped, but you have to pick out the stems
• 1 tsp Italian seasoning
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 1/2 cup chicken stock
• 1/2 cup heavy whipping cream
• 1 medium cooked rotisserie chicken, shredded
• 1 tbsp corn starch
• 1/4 cup shredded parmesan cheese

Course Main Dish Cuisine American, Italian Prep Time 20 minutes Cook Time 15 minutes Servings people Ingredients 12 oz dried rigatoni pasta 2 tbsp extra virgin olive oil 1.5 cups sliced white mushrooms 1/2 medium yellow onion, diced 2 ea garlic cloves, minced 5 slices thick bacon, diced buy pre-cooked bacon for less mess on a boat 2 cups kale, no stems chopped you can find bags of kale already chopped, but you have to pick out the stems 1 tsp Italian seasoning 1 tsp crushed red pepper flakes 1 tsp kosher salt 1/4 tsp fresh ground pepper 1/2 cup chicken stock 1/2 cup heavy whipping cream 1 medium cooked rotisserie chicken, shredded 1 tbsp corn starch 1/4 cup shredded parmesan cheese

Instructions

1. Cook pasta according to the directions, drain and set aside. In a large skillet, heat olive oil and add onions and mushrooms. Saute' until tender, about 5 minutes. Add minced garlic, bacon and kale. Season with Italian seasoning, red pepper flakes, salt and pepper. Add chicken stock and simmer for about 5 minutes. Add whipping cream and chicken and blend well. Cook for another 5 minutes until thickened. To make the sauce thicker, in a small bowl, whisk corn starch with 2 tbsp. of water and add to skillet. Add cooked pasta to the mixture and mix in parmesan cheese. Serve immediately.

   

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