Wednesday, May 24, 2017

Skillet Bruschetta Chicken with Kale

Yum

Most of this recipe is prepped early in the day or the night before, so it can be a quick dinner when you're in a bind!

Skillet Bruschetta Chicken with Kale // Most of this recipe is prepped early in the day or the night before, so it can be a quick dinner when you're in a bind! #recipe #chicken #bruschetta #kale

This bruschetta chicken recipe did not call for kale originally, but why not!? Kale makes everything better, plus I had some leftover kale that I did not use all of sitting in my fridge. I also did not have a spiralizer at the time I made this, so I replaced the zoodles with regular noodles. It was a wonderful and hearty meal with all the veggies and chicken and pasta. We really loved it. I got to use fresh basil from my Aerogarden and it made me really happy, especially since my basil has been crazy and I have to trim it constantly to keep it under control. I love that the chicken was marinated in Italian dressing because it reminded me of one of my favorite recipes, Italian Pineapple Chicken (I'll link it at the end of the post).

Skillet Bruschetta Chicken with Kale // Most of this recipe is prepped early in the day or the night before, so it can be a quick dinner when you're in a bind! #recipe #chicken #bruschetta #kale

(Print)
What you need:
  • 4 skinless boneless chicken breasts
  • Italian dressing
  • 1 pint grape tomatoes, halved
  • 3 Tbsp. chopped basil leaves
  • 2 minced garlic cloves
  • Salt and pepper
  • 1 Tbsp. olive oil
  • 1 cup kale, chopped
  • Spaghetti
Directions:
  1. Place chicken in a large plastic baggie and add 1 cup dressing to it. Make sure chicken is well-coated and then marinate for 2 to 24 hours in the fridge.
  2. Make the bruschetta topping [so it can also "marinate" while the chicken does] by mixing together tomatoes, basil, garlic, and 2 Tbsp. Italian dressing. Salt and pepper to taste and then cover and refrigerate for 2 to 24 hours.
  3. Add 1 Tbsp. olive oil to a large skillet and heat over medium-high heat. Cook chicken until browned on each side and cooked through.
  4. Meanwhile, cook pasta al dente according to package instructions.
  5. After chicken has cooked through, remove from skillet then add kale and 3/4 cup bruschetta topping to the skillet. 
  6. Cook over medium heat until kale has wilted some, stirring occasionally. Add cooked pasta and toss.
  7. Slice chicken into strips.
  8. Serve pasta topped with chicken and remaining bruschetta topping.
    Recipe adapted slightly from Sally's Baking Addiction

    Skillet Bruschetta Chicken with Kale // Most of this recipe is prepped early in the day or the night before, so it can be a quick dinner when you're in a bind! #recipe #chicken #bruschetta #kale

    As promised, I am linking one of my all-time favorite chicken recipes that uses Italian dressing as a marinade, Italian Pineapple Chicken. I am a veggieaholic, so I am very excited to try this Chicken with Bruschetta Veggies from Natural Noshing.


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